Escalibada (Grilled Vegetables)
Traditional Catalan dish of grilled eggplant, peppers, onions, and tomatoes. Smoky and naturally sweet, served warm or cold as a side or topping for bread.
Ingredients
- yield: 4 servings
- 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
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 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.
