Yield: 4 Servings
- 2 red bell peppers
- 2 md eggplants
- 4 md tomatoes
- 2 green bell peppers
- 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
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