Instructions

• Preheat the oven to 430°F (220°C). Line a baking tray with aluminum foil.
• Rub the eggplants, bell peppers and onions with 2 tablespoons of olive oil and place them on the prepared baking tray.
• Place the tray into the hot oven and roast the vegetables for 30-40 minutes, until the skin on the vegetables has blistered and blackened and the flesh is tender. Rotate the vegetables once or twice throughout the cook.
• Remove the eggplants and red peppers from the oven and leave the onions in for an additional 10 minutes.
• Place the eggplants and red peppers into a ziploc bag, seal and let them rest for 10 minutes. Then remove the eggplant and peppers, carefully peel the skins off and remove the stems.
• Remove the onions from the oven and peel and slice them with a knife.
• Mix together the remaining 2 tablespoons of olive oil, apple cider vinegar, garlic, salt and pepper, and dress the vegetables.
• Cover and refrigerate for an hour to allow the flavors to develop. Serve cold or at room temperature, on top of the toasted bread with a garnish of freshly chopped parsley.