Receta de Ensalada de escalivada con bonito en escabeche

Preheat the oven to 400°F (200°C).

Wash the eggplants and bell peppers. Cut the eggplants in half lengthwise and place them on a baking sheet.

Place the whole bell peppers, tomatoes, and onion on the baking sheet with the eggplants.

Drizzle olive oil over the vegetables and season with salt and black pepper.

Roast the vegetables in the preheated oven for about 30-40 minutes, or until they are tender and slightly charred.

Remove the vegetables from the oven and let them cool slightly.

Once cooled, peel the skin off the bell peppers and tomatoes. Chop all the roasted vegetables into bite-sized pieces.

In a large bowl, combine the chopped vegetables with minced garlic, red wine vinegar, and additional olive oil if desired. Mix well.

Taste and adjust seasoning with more salt and pepper if needed.

Serve the salad at room temperature, garnished with fresh parsley.

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