For the escalivada, place the whole vegetables (except cut the eggplant in half) on a baking sheet or in an air fryer. Drizzle with olive oil and roast at 350°F (180°C) until tender, about 45 minutes.

Let the vegetables cool slightly. Peel the tomatoes and peppers, scoop out the flesh of the eggplants, and chop everything.
With the garlic, the juices from the roasted vegetables, olive oil, salt, and vinegar, make an emulsion to use as a dressing.

Arrange the vegetables on a plate and top with pieces of smoked cod.