Escalibada (grilled vegetables)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Red bell peppers |
| 2 | eaches | Green bell peppers |
| 2 | mediums | Eggplants |
| 4 | mediums | Tomatoes |
| 1 | tablespoon | Parsley, chopped |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Vinegar |
| 1 | each | Garelic clove, minced |
Directions
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"