Escalivada (Catalan Roasted Vegetables)

Steps

1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with foil. Pierce the eggplants all over with a knife or fork.
2. Arrange the eggplants, peppers, and onions on the baking sheet and roast. After 25 minutes, flip the peppers. After 30 minutes, flip the eggplants.
3. After 45 minutes, remove the peppers and place them in a bowl covered with a lid or plate to steam until cool enough to handle.
4. Continue roasting the eggplants and onions for another 15 to 25 minutes, until soft and blistered (total roasting time 1 hour to 1 hour 15 minutes). Remove from the oven and let all vegetables cool.
5. Once cool, peel the peppers and remove their seeds and stems. Peel the eggplants and remove their stems. Peel the papery skin from the onions.
6. Slice all the vegetables into strips about 1/2-inch wide.
7. Arrange the sliced vegetables on a serving plate, drizzle with olive oil, season with salt, and garnish with parsley if desired.
8. Serve at room temperature or cold, or store in an airtight container overnight to deepen the flavors before serving.