Grill the peppers over moderate heat on the barbecue. Pierce the
of the eggplants to prevent their skins from bursting & grill them
with the peppers for 15 minutes, turning several 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,
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 center.
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.
2 red bell peppers
2 green bell peppers
2 md eggplants
4 md tomatoes
1 T parsley,chopped
1/4 c olive oil
2 T vinegar
1 garelic clove,minced