Escalivada

Instructions

1. Prepare the vegetables
   Preheat your oven to 425°F (220°C). Rinse the eggplants, bell peppers, tomatoes, and onions. Place them whole on a large baking sheet lined with parchment paper. Add the unpeeled garlic cloves to the tray.
2. Roast the vegetables
   Place the baking sheet in the preheated oven and roast for about 40-45 minutes, turning occasionally. The vegetables are done when the skins are charred and blistered, and the flesh is tender. The garlic will be done earlier, around 20-25 minutes, so remove it once soft.
3. Peel and prepare the vegetables
   Allow the vegetables to cool until you can handle them. Peel the skin from the eggplants, peppers, tomatoes, and onions. Remove the seeds from the peppers. Peel the garlic cloves. Cut the vegetables into strips or chunks and arrange them on a serving platter.
4. Make the dressing
   In a small bowl, whisk together the olive oil, sherry vinegar, salt, and pepper. Crush the roasted garlic cloves and add them to the dressing, mixing well to combine.
5. Finish and serve
   Drizzle the dressing over the arranged vegetables. Sprinkle with freshly chopped parsley. Let the dish sit for at least 30 minutes at room temperature to allow the flavors to meld. Serve with crusty bread as a side dish or appetizer.