Escalibada (grilled vegetables)

1. Grilli the peppers over moderate heat on the barbecue.
2. Pierce the skin of the eggplants to prevent their skins from bursting & grill them with the peppers for 15 minutes, turning severla times.
3. When the skins are blistered & charred, remove from heat.
4. Wrap in a towel & place in a paper bag. Set aside.
5. Scorei the skin of the tomatoes with a cross.
6. Grill for 5 minutes, turning occasionally.
7. When cool, peel the peppers & eggplant & remove the pepper seeds.
8. Peeli the tomatoes.
9. Slice the vegetables.
10. Arrange the vegetables on a platter with the tomatoes in the centre.
11. Tossi together the dressing ingredients.
12. Drizzle the dressing over the vegetables.
13. Serve hot or cold as a side dish or as a main course with bread.
14. Or, combine with other tapas.
15. Note: while these vegetables are best cooked on a grill they can be cooked under the broiler.
16. Mary salloum, "a taste of the mediterranean: vegetarian style.