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Ingredients
2 eggplants
2 red bell peppers
3 small onions unpeeled
2 tbsp. + 2 tbsp. olive oil
1½ tbsp. apple cider vinegar
1 clove garlic, minced
salt & ground pepper
6 slices whole wheat bread, toasted
1 tbsp. parsley, chopped
Preparation
1. Preheat the oven to 430°F (220°C). Line a baking tray with aluminum foil.
2. 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 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.
3. Remove the eggplants and red peppers from the oven and leave the onions in for an additional 10 minutes.
4. 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.
5. Mix together the remaining 2 tablespoons of olive oil, apple cider vinegar, garlic, salt and pepper, and dress the vegetables.
6. Cover and refrigerate for an hour to allow the flavors to develop. Serve cold or at room temperature, on top of toasted bread with a garnish of freshly chopped parsley.
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