Coca d'escalivada

Preparation:
Chargrill the vegetables or roast in the oven.
Remove the skin and seeds. Cut into strips and set aside.
Clean and bone the sardines or anchovies. Put the fillets in oil.
Dice the tomato.
Place the roasted vegetables and sardines in an attractive way on the flatbread base.
Bake in the oven for a few minutes until the sardines or anchovies have cooked through.
Decorate with the olives, chives and diced tomato.
Sprinkle with salt.
Serve with "romesco" sauce and a green salad.