Escalibada (grilled vegetables) Recipe

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Escalibada (grilled vegetables)

Artist:	_	Yield:	4
Categories:	Appetizers, Grilled, Spanish, Vegetables, Western European	Rating:	0
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Ingredients:

		2 ea Red bell peppers
		2 ea Green bell peppers
2	med	Eggplants
4	med	Tomatoes
		DRESSING
1	tbsp	Parsley, chopped
1/4	cup	Olive oil
2	tbsp	Vinegar
		1 ea Garelic clove, minced

Procedures:

1	Grill the peppers over moderate heat on the barbecue.
2	Pierce the skin of the eggplants to prevent their skins from bursting & grill them with the peppers for 15 minutes, turning severla times.
3	When the skins are blistered & charred, remove from heat.
4	Wrap in a towel & place in a paper bag.
5	Set aside.
6	Score the skin of the tomatoes with a cross.
7	Grill for 5 minutes, turning occasionally.
8	When cool, peel the peppers & eggplant & remove the pepper seeds.
9	Peel the tomatoes.
10	Slice the vegetables.
11	Arrange the vegetables on a platter with the tomatoes in the centre.
12	Toss together the dressing ingredients.
13	Drizzle the dressing over the vegetables.
14	Serve hot or cold as a side dish or as a main course with bread.
15	Or, combine with other tapas.
16	Note: while these vegetables are best cooked on a grill they can be cooked under the broiler.
17	Mary salloum, "a taste of the mediterranean: vegetarian style