Peel the onion and wash all the vegetables well. Place them on a baking sheet and drizzle with a little olive oil.

Roast at 400°F (200°C) for about 1 hour or until the vegetables are completely roasted. Let them cool.

Once cooled, peel the vegetables and cut them into small pieces. Mix them in a bowl with the finely chopped salt cod.

Drizzle with olive oil and season with salt. Refrigerate for at least 2 to 3 hours.

Serve with your favorite sides: toast, hard-boiled eggs, aioli, olives, balsamic vinegar, anchovies, smoked salmon, or anything you like. Enjoy!