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"
