Escalivada (Roasted Vegetable Salad)

• 2 green peppers
• 2 red peppers
• 1 eggplant, peeled and thinly sliced
• 2 shallots
• 2 tomatoes
• 34 cup Spanish olive oil
• 14 cup sherry wine vinegar
• 12 slices country bread (toasted and set aside)
• salt

1. Preheat oven to 350.
2. Peel and seed the peppers and tomatoes.
3. Roast all the vegetables for about 1 hour mixing occasionally.
4. Cut up your veggies when they are cool enough to handle and mix them with the vinegar and oil.
5. Season with salt.
6. Place in your fridge and marinade your veggie mix for at least 4-6 hours.
7. Remove and serve on your toasted bread.
8. You could roast your veggies on a grill and save yourself from having to warm up the stove.
9. *Time includes marinating*.

green peppers, red peppers, eggplant, shallots, tomatoes, spanish olive oil, sherry wine vinegar, country bread, salt

Taken from www.food.com/recipe/escalivada-roasted-vegetable-salad-230347 (may not work)