| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Spanish | Appetizers, Spanish, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Red bell peppers | |
| 2 | Green bell peppers | |
| 2 | Eggplants | |
| 4 | Tomatoes | |
| 1 | T | Parsley, chopped |
| 1/4 | c | Olive oil |
| 2 | T | Vinegar |
| 1 | Garelic clove, minced |
INSTRUCTIONS
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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