Vegan Spanish Escalivada (Roasted Vegetables)

Ingredients

• 1 large Eggplant
• 1 large Red Bell Pepper
• 1 large Yellow Bell Pepper
• 1 large Onion
• 2 cloves Garlic
• 3 tablespoons Olive Oil
• 1 tablespoon Red Wine Vinegar
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Preheat your oven to 400°F (200°C). On a clean cutting board, cut the 1 large eggplant, 1 large red bell pepper, 1 large yellow bell pepper, and 1 large onion into halves or quarters.
2. 2Line a large baking sheet with parchment paper. Arrange the cut vegetables on the lined baking sheet. Drizzle the 3 tablespoons of olive oil evenly over the vegetables, then sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
3. 3Roast the vegetables in the preheated oven for 40 to 45 minutes. Halfway through the cooking time (after about 20-22 minutes), carefully flip the vegetables using tongs. Continue roasting until the vegetables are tender when pierced with a fork and show slight charring on their edges.
4. 4Remove the baking sheet from the oven and allow the roasted vegetables to cool slightly on the baking sheet for about 10-15 minutes. This makes them easier to handle. Once cool enough to touch, carefully peel the skin off the 1 large eggplant, 1 large red bell pepper, and 1 large yellow bell pepper.
5. 5Slice all the peeled and roasted vegetables into 1/2-inch wide strips. In a large bowl, combine the sliced vegetables with the 2 minced cloves of garlic and 1 tablespoon of red wine vinegar. Gently toss to combine.
6. 6Before serving, sprinkle the 2 tablespoons of fresh parsley over the escalivada.

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