Escalivada with Goats’ Cheese and Anchovies

• 2 red onions, unpeeled
• 150 ml/5 fl oz/⅔ cup <

This is a Catalan speciality of roasted peppers with onions, aubergines (eggplant), garlic and olive oil. The name escalivada comes from the Catalan verb escalivar, “to cook in ashes” – a reference to the traditional preparation of cooking the vegetables over the embers of a wood fire.

Preheat the oven to 200