Escalivada (Smoked Vegetables)

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Place the 1 large eggplant, 2 large red bell peppers, and 1 large yellow onion directly on the oven rack or on a baking sheet.
3. 3Roast the vegetables in the preheated oven for 45 to 60 minutes, turning them occasionally, until their skins are charred and blistered, and the vegetables feel very soft when gently pressed.
4. 4Carefully remove the roasted vegetables from the oven and place them on a cutting board. Allow them to cool for 10-15 minutes until they are cool enough to handle, as this makes peeling easier.
5. 5Once cooled, carefully peel the charred skins from the 1 large eggplant, 2 large red bell peppers, and 1 large yellow onion. For the bell peppers, also remove and discard the seeds and stems.
6. 6Slice the peeled eggplant, bell peppers, and onion into 1.27 cm (1.25 cm) wide strips. Place all the sliced vegetables into a medium-sized serving bowl.
7. 7Drizzle with 3 tablespoons of olive oil and 1 tablespoon of sherry vinegar. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
8. 8Sprinkle the escalivada with 2 tablespoons of fresh parsley. Serve the dish warm or at room temperature.

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