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Receta Escalibada (Grilled Vegetables)

by Global Cookbook

Ingredientes

2 x Red bell peppers 2 x Green bell peppers 2 med Eggplants 4 med Tomatoes

1 Tbsp. Parsley, minced 1/4 c. Extra virgin olive oil 2 Tbsp. Vinegar 1 x Garelic clove, chopped

Direcciones

1. 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 min, turning severla times. When the skins are blistered & charred, remove from heat. Wrap in a towel & place in a paper bag. Set aside.
2. Score the skin of the tomatoes with a cross. Grill for 5 min, turning occasionally.
3. When cold, peel the peppers & eggplant & remove the pepper seeds.
4. Peel the tomatoes. Slice the vegetables. Arrange the vegetables on a platter with the tomatoes in the centre.
5. Toss together the dressing ingredients. Drizzle the dressing over the vegetables. Serve warm or possibly cool as a side dish or possibly as a main course with bread. Or possibly, combine with other tapas.
6. NOTE: While these vegetables are best cooked on a grill they can be cooked under the broiler.

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