Escalivada

Ingredients

• 1/3 cup Spanish olive oil
• 15 cloves garlic, unpeeled
• 3 medium tomatoes, halved crosswise
• 1 1/2 pounds small eggplants
• 3 large red bell peppers
• 3 medium onions
• 3 Russet potatoes, halved lengthwise
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, halved
• 1/2 small bunch flat leaf parsley, leaves only, finely chopped
• 1/3 cup crumbled goat cheese (optional)
• 1/3 cup whole Spanish green olives stuffed with pimientos, coarsely chopped
• 1 loaf country white bread, sliced 1/2-inch thick and toasted until golden

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