European Recipes:Spanish Recipes:Escalibada (Grilled Vegetables)

Recipe via Meal-Master (tm) v8.03

       Title: Escalibada (Grilled Vegetables)
Categories: Appetizers, Spanish, Vegetables
       Yield: 4 servings

       2 ea Red bell peppers
       2 ea Green bell peppers
       2 md Eggplants
       4 md Tomatoes

MMMMM--------------------------DRESSING-------------------------------
       1 tb Parsley, chopped
     1/4 c Olive oil
       2 tb Vinegar
       1 ea 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.