Spanish Vegetable Salad
For the salad: Preheat the oven to 180°C (approximately 350°F). Rinse the eggplant, tomatoes and bell peppers and pat dry. Rub the vegetables with olive oil and season with sea salt to taste. Wrap the vegetables separately in aluminum foil and place on a baking sheet. Bake for 1 hour. Remove to a plate and allow the vegetables to cool in the foil for 20 minutes.
Unwrap the vegetables and drizzle with the rendered juices in the foil. Remove the skin from the eggplant and cut into pieces. Remove the skin from the bell peppers, quarter, remove the seeds and cut into pieces. Peel and quarter the tomatoes. Peel the onions and cut into thick slices.
Arrange the vegetables on a plate and season with salt to taste. Peel and finely chop the garlic. Rinse the parsley, shake dry and finely chop. Sprinkle the garlic and parsley over the vegetables.
For the dressing: In a bowl, whisk some of the juices from the aluminum foil with the sherry vinegar and oil, and season with salt and pepper to taste. Drizzle over the vegetables and serve.