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Grilled Vegetables

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January 7, 2016
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CrownBBQ Tasty veggies from the grill
Posted In Vegetables Recipes

Directions

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 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,
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 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.

Ingredients

2 red bell peppers
2 green bell peppers
2 md eggplants
4 md tomatoes
DRESSING 
1 T parsley,chopped
1/4 c olive oil
2 T vinegar
1 garelic clove,minced

  • PREP n/a
  • COOK n/a
  • READY IN 45 min
  • DIFFICULTY Intermediate
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