Serves 4-6 as part of a selection of tapas. 2 red peppers. 1 medium aubergine. 2 small red onions. 4 tomatoes. 3 garlic cloves, unpeeled. 3-4 tbs extra virgin olive oil. juice of 1 lemon. salt and freshly ground black pepper. Preheat the oven to 200C/gas 6. Wash all the vegetables well and dry them using kitchen paper.
'Pintxo' is a 'Basque-ified' take on the Spanish word 'pincho', which itself comes from the verb 'pinchar', which is 'to pierce'. Pinchos are traditionally pierced with a cocktail stick to attach it to the piece of bread that they invariably came attached to.