Name: Escalibada (Grilled Vegetables)
Ingredients: 2 Red bell peppers; 2 Green bell peppers; 2 md Eggplants; 4 md Tomatoes; 1 tb Parsley, chopped; 1/4 c Olive oil; 2 tb Vinegar; 1 Garelic clove, minced

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Spanish	Appetizers, Spanish, Vegetables	4	Servings

INGREDIENTS

2		Red bell peppers
2		Green bell peppers
2	md	Eggplants
4	md	Tomatoes
1	tb	Parsley, chopped
1/4	c	Olive oil
2	tb	Vinegar
1		Garelic clove, minced

INSTRUCTIONS

DRESSING
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"
Posted to MM-Recipes Digest V3 #237
Date: Sat, 31 Aug 1996 08:50:32 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)

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