Escalibada (Grilled Vegetables) Recipe

Step 1

Pierce the skin of the eggplants to prevent their skins from bursting & grill them with the peppers over moderate heat on the barbecue for 15 minutes, turning several times.

Step 2

Score the skin of the tomatoes with a cross. Grill for 5 minutes, turning occasionally.

Step 3

When the skins of the peppers are blistered & charred, remove from heat. Wrap in a towel & place in a paper bag. Set aside.

Step 4

When cool, peel the peppers & eggplant & remove the pepper seeds.

Step 5

Peel the tomatoes. Slice the vegetables. Arrange the vegetables on a platter with the tomatoes in the center.

Step 6

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.

Things You'll Need

  • 2 red bell peppers
  • 2 green bell peppers
  • 2medium eggplants
  • 4medium tomatoes
  • 1tablespoon fresh parsley -- chopped
  • 1/4cup olive oil
  • 2tablespoons red wine vinegar
  • 1clove garlic -- minced

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