Escalibada (grilled 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. Mary Salloum A Taste of the Mediterranean: Vegetarian Style