Escalivada Topping, chilled

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Trim the ends off of the eggplants and peel. Slice into 1/4″ circles. Place on a parchment-lined sheet plan. Brush one side of the eggplant slices with 4 oz. olive oil. Season to taste with salt and pepper. Trim the ends off of the tomatoes and slice in half lengthwise. Quarter the peppers lengthwise. Remove the core, seeds, and membrane. Trim the onion and quarter. Place all of the vegetables in a large stainless-steel mixing bowl. Drizzle 2 oz. of olive oil over the vegetables. Toss to coat. Season with salt and pepper. Place the eggplant, oiled-side down, on a heated char-grill or broiler. Cook on both sides until tender. Place cooked eggplant on a parchment-lined sheet plan in a single layer and allow to cool. Place the tomatoes and onions on a char-grill or broiler. Place the peppers, skin-side down, on a char-grill or broiler. Grill until cooked through but still firm. Place the vegetables on a parchment-lined sheet pan in a single layer. Allow to cool. Dice the vegetables and place in a stainless-steel mixing bowl. Add the garlic, parsley, rosemary, and thyme. Mix using a rubber spatula. Season to taste with salt and pepper. Transfer to a 2″-deep full-size hotel pan. Cover with film wrap and refrigerate for future service. CCP: Refrigerate at 41°F, or below.