Escalibada--Grilled-Vegetables

Escalibada (Grilled Vegetables) Ingredents: 2 red bell peppers 2 green bell peppers 2 md eggplants 4 md tomatoes Dressing: 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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