Step 1: Preheat the oven to 500 F.
Step 2: Grease a 13-by-9-inch roasting pan and in it arrange the eggplants, green and red peppers, and onions.
Step 3: Brush with oil and roast, turning once, for 20 minutes.
Step 4: Remove from oven and let cool.
Step 5: Skin the eggplants and peppers.
Step 6: Remove some of the seeds from the eggplants and cut into lengthwise strips.
Step 7: Seed the peppers and cut into strips.
Step 8: Cut the onions into slivers.
Step 9: Arrange the vegetables on a platter or on individual plates.
Step 10: Drizzle with oil, then sprinkle with salt and parsley.
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