Escalibada (Grilled Vegetables) Recipe

Ingredients:

2 ea Red bell peppers
2 ea Green bell peppers
2 md Eggplants
4 md Tomatoes

DRESSING
1 tb Parsley, chopped
1/4 c Olive oil
2 tb Vinegar
1 ea Garelic clove, minced

Directions:

1. Grill the peppers over moderate heat on the barbecue. Pierce the skin of the eggplants to prevent their skins from bursting & grill them with the peppers for 15 minutes, turning severla times. When the skins are blistered & charred, remove from heat. Wrap in a towel & place in a paper bag. Set aside.
   
   
2. Score the skin of the tomatoes with a cross. Grill for 5 minutes, turning occasionally.
   
   
3. When cool, peel the peppers & eggplant & remove the pepper seeds. Peel the tomatoes. Slice the vegetables. Arrange the vegetables on a platter with the tomatoes in the centre.
   
   
4. Toss together the dressing ingredients. Drizzle the dressing over the vegetables. Serve hot or cold as a side dish or as a main course with bread. Or, combine with other tapas.
   
   NOTE: While these vegetables are best cooked on a grill they can be cooked under the broiler.
   
   Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style"