Escalibada
Recipe
Ingredients
Vegetables : 2 red Peppers, 2 Green Peppers, and 2 medium sized aubergine thickly sliced, 4 medium sized tomatoes
Dressing: 1 tbsp chopped Italian parsley, 5 Tbsp extravirgin Olive oil, 2 Tbsp red wine vinegar, 1 clove garlic crushed .
Prick the skins of the aubergine and peppers, and grill on the barbecue till skins are blistered the aubergines take a little longer. Put the peppers in a paper bag and set aside . When the aubergines are tender remove and set aside. Score the tomatoes with a cross and grill about 5 mins then set aside
When vegetables cool remove as much of the charred skin of the peppers and place on a platter.
Toss the dressing ingredients together and drizzle over the vegetables. Serve either hot or at room temperature as side dish or main course with bread.