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Escalibada (Grilled Vegetables)

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      Title: ESCALIBADA (GRILLED VEGETABLES)
 Categories: Appetizers, Spanish, Vegetables
      Yield: 4 Servings
 
      2 ea Red bell peppers
      2 ea Green bell peppers
      2 md Eggplants
      4 md Tomatoes

MMMMM--------------------------DRESSING-------------------------------
      1 tb Parsley, chopped
    1/4 c  Olive oil
      2 tb Vinegar
      1 ea 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"
 
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