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Ингредиенты
- 2 x Red bell peppers
- 2 x Green bell peppers
- 2 med Eggplants
- 4 med Tomatoes
- 1 Tbsp. Parsley, minced
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Vinegar
- 1 x Garelic clove, chopped
Инструкции
- 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 min, 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 min, turning occasionally.
- When cold, 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 warm or possibly cool as a side dish or possibly as a main course with bread. Or possibly, combine with other tapas.
- NOTE: While these vegetables are best cooked on a grill they can be cooked under the broiler.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 583g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 129 | 51% |
| Total Fat 14.63g | 18% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 1274mg | 36% |
| Total Carbs 29.8g | 8% |
| Dietary Fiber 15.2g | 51% |
| Sugars 14.48g | 10% |
| Protein 5.47g | 9% |
