Ember-Roasted Vegetable Salad (Escalivada) - Barbecuebible.com

Ingredients

• 2 medium-size onions
• 2 long slender eggplants (about 1 pound total)
• 2 red bell peppers, or 1 red pepper and 1 yellow pepper
• 2 ribs celery (optional)
• 1 bunch scallions, trimmed
• 2 tablespoons sherry or wine vinegar, or to taste
• Sea salt and freshly ground black pepper
• 4 to 6 tablespoons extra virgin olive oil, preferably Spanish
• ¼ cup chopped toasted hazelnuts (optional)
• ¼ cup chopped flat-leaf parsley