Catalan Tray-Roasted Vegetables (Escalivada) with Feta

Preheat the oven to 200 °C. Wash the eggplants and prick them in several places with a fork. Wash the Kapia peppers, peel the red onions and cut them in half.

Place the whole vegetables and the unpeeled garlic cloves on a baking sheet lined with baking paper. Drizzle with a little olive oil, then bake for about 40-45 minutes until the skin of the peppers and eggplants browns and the vegetables are completely soft.

Place the roasted peppers in a bowl and cover for 10 minutes so their skin comes off easily. Peel the skin off the peppers and eggplants, then tear or cut them into long, thin strips. Squeeze the roasted garlic out of its skin and mash with a fork.