Roasted Vegetable Escalivada with Anchovies and Olives

Preheat oven to 450°F (232°C). Place the eggplant, bell peppers, and halved onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.

Roast for 45-60 minutes, or until the vegetables are very soft and the skins are blistered and slightly charred, turning halfway through. For extra smokiness, broil for the last few minutes, watching carefully to avoid burning.

Remove the baking sheet from the oven and let the vegetables cool slightly. Once cool enough to handle, peel the skin off the eggplant and bell peppers. Discard the skins, seeds, and stems.

Slice the peeled eggplant and peppers into strips. Separate the onion layers.

In a bowl, combine the sliced eggplant, peppers, and onion. Add the minced garlic, remaining 2 tablespoons of olive oil, and sherry vinegar. Season with salt and pepper to taste. Gently toss to combine.

Arrange the roasted vegetables on a serving platter. Top with anchovy fillets, Kalamata olives, and fresh parsley. Serve warm or at room temperature.