Title: Escalibada (Grilled Vegetables)
Categories: Appetizer Spanish Vegetable
Yield: 4 Servings

2		Red bell peppers
2		Green bell peppers
2	md	Eggplants
4	md	Tomatoes
DRESSING
1	tb	Parsley, chopped
1/4	c	Olive oil
2	tb	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.

Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style" Date: Sat, 31 Aug 1996 08:50:32 -0500

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