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Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

This dish of roasted vegetables — generally made with sweet green or red peppers, aubergines and onions — is commonly found in the Catalan region of Spain. It translates as ‘cooked in the embers’, and is the perfect dish to cook in a wood-fired oven once you have finished cooking other dishes, though it can be cooked in a conventional oven set to its hottest temperature, under a very hot grill or on a covered barbecue as well.