Escalivada

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.