Escalibada

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2 pimientos morrones verdes

2 pimientos morrones rojos

4 berenjenas

1 mazo de cebolletas tiernas

1 cabeza de ajos

1 chorrete de aceite de oliva virgen extra

1 chorrete de vinagre de Jerez

Sal

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Horno 180ºc. Colocar sobre una bandeja de horno pimientos, berenjenas y cebolletas y pringar de aceite de oliva virgen extra y sal.

Envolver la cabeza de ajos pringada de aceite de oliva virgen extra en aluminio, colocar junto a la verdura.

Asar todo durante 1h., dando vuelta a mitad de cocción para que se haga por igual. Una vez hecho, dejar templar y pelar la verdura.

Pelar todas las verduras. Abrir la cabeza de ajos con las tijeras y rescatar la pulpa asada, colocarla en un bol con aceite de oliva virgen extra, vinagre y sal.

Reunir todas las verduras en tiras y aliñarlas con el mejunje de ajos.

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