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  Recipe Home » Appetizers » Escalibada (Grilled Vegetables)
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  Escalibada (Grilled Vegetables)
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
Ingredients:
2 each Red bell peppers
2 each Green bell peppers
2 medium Eggplants
4 medium Tomatoes

MMMMMDRESSING

1 tbsp Parsley, chopped
1/4 cup Olive oil
2 tbsp Vinegar
1 each Garelic clove, minced
Instructions:
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"
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