Escalibada (Grilled Vegetables)
Yield: 4 Servings
2
red bell peppers
2
green bell peppers
2 md eggplants
4 md tomatoes
DRESSING
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1 T
parsley,chopped
1/4 c
olive oil
2 T
vinegar
1
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.
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