Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the red bell peppers in half lengthwise and remove the seeds and stems.
3. Slice the eggplant into 1/2-inch thick rounds and sprinkle with salt. Let it sit for about 15 minutes to draw out excess moisture, then pat dry with a paper towel.
4. Place the halved bell peppers and eggplant rounds on a large baking sheet. Drizzle with olive oil and season with salt and black pepper.
5. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly charred. Keep an eye on them to avoid burning.
6. Remove from the oven and let the vegetables cool slightly. Peel the skin off the roasted bell peppers and cut them into strips.
7. Dice the roasted eggplant into bite-sized pieces.
8. In a small bowl, whisk together the minced garlic, lemon juice, chopped parsley, salt, and pepper to create the dressing.
9. In a large bowl, combine the roasted bell peppers, roasted eggplant, and dressing. Toss gently to coat the vegetables evenly.
10. Serve the salad chilled or at room temperature, garnished with additional parsley if desired.