| 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)
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”