Catalan Roasted Vegetable Salad
Ingredients
- 2 medium eggplants (about ¾ pound each)
- Extra virgin olive oil
- 1 green bell pepper, halved
- 4 red bell peppers, halved
- 2 large onions, cut into eighths, root end attached
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 7 tablespoons extra virgin olive oil
- 3 tablespoons chopped curly parsley
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