Escalibada (Grilled Vegetables)

         Yield: 4 Servings
Categories: Spanish, Appetizers, Vegetables

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"