2 red bell peppers
2 green bell peppers
2 md eggplants
4 md tomatoes
1 T parsley, chopped
1/4 c olive oil
2 T vinegar
1 garlic 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 several times.
When the skins are blistered & charred, remove from heat.
Wrap in a towel & place in a paper bag.
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.