| 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)
A Message from our Provider:
“There’s a limit to God’s patience”