Escalibada (Grilled Vegetables)

Escalibada (Grilled Vegetables)

Yield: 4 Servings

2 red bell peppers

2 green bell peppers

2 md eggplants

4 md tomatoes

DRESSING =======================

1 T parsley,chopped

1/4 c olive oil

2 T vinegar

1 garelic clove,minced

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.

Score the skin of the tomatoes with a cross. Grill for 5 minutes,

turning occasionally.

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.

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.