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[value] => 2 pimientos morrones verdes
2 pimientos morrones rojos
4 berenjenas
1 mazo de cebolletas tiernas
1 cabeza de ajos
1 chorrete de aceite de oliva virgen extra
1 chorrete de vinagre de Jerez
Sal
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[value] => Horno 180ºc. Colocar sobre una bandeja de horno pimientos, berenjenas y cebolletas y pringar de aceite de oliva virgen extra y sal.
Envolver la cabeza de ajos pringada de aceite de oliva virgen extra en aluminio, colocar junto a la verdura.
Asar todo durante 1h., dando vuelta a mitad de cocción para que se haga por igual. Una vez hecho, dejar templar y pelar la verdura.
Pelar todas las verduras. Abrir la cabeza de ajos con las tijeras y rescatar la pulpa asada, colocarla en un bol con aceite de oliva virgen extra, vinagre y sal.
Reunir todas las verduras en tiras y aliñarlas con el mejunje de ajos.
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