MMMMM----- Recipe via Meal-Master (tm) v8.03
       Title: Escalibada (Grilled Vegetables)
  Categories: Appetizers, Spanish, Vegetables
       Yield: 4 servings
       2 ea Red bell peppers
       2 ea Green bell peppers
       2 md Eggplants
       4 md Tomatoes
       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”