Escalivada: Roasted vegetables

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Escalivada: Roasted vegetables recipe

Turn the grill on and when hot 450, place the vegetables on top. Allow them to get semi burned and switch sides until they are all completely charred. Once cool enough to handle, remove careful the skin and the seed and slice in thin strips.
Boil the potatoes by covering them with just enough water adding 2 Tablespoons of salt, bring to boil, reduce and wait until all the water evaporates. Once cool enough remove and rub the salt (if any attached to skin). Grill them just before serving dish.

Place the lemons on the grill as well allowing them to barely chard the skin, remove and squeeze juice, mix with honey and Extra Virgin Olive Oil from Spain, season with salt and pepper and drizzle over vegetables.