Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Red bell peppers
2 ea Green bell peppers
2 md Eggplants
4 md Tomatoes

--------------------------DRESSING-------------------------------
1 tb Parsley, chopped
1/4 c Olive oil
2 tb Vinegar
1 ea 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 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"

Browse by categories