| RECIPE FROM SPAIN: |
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Spanish
Escalibada
 A
very traditional summer dish full of Mediterranean flavours.
It can be eaten hot or cold and goes well with barbecued
meats.
You
will need:
2
large red peppers
4 medium sized onions
8 - 10 medium tomatoes
Olive oil
Salt
Method
This
dish is best prepared on the barbecue, make sure the coals
are not too hot but glowing nicely
-
Place all the vegetables onto the bbq grill, no need to
peel.
- Cook
for about 40 - 45 minutes turning occasionally until they
are cooked through and tender. Don't worry of the skins
go black, in fact it is better if they do.
- The
tomatoes will be cooked first, so remove and set aside
to cool slightly.
- Then
remove the peppers and wrap in newspaper which will help
peeling later on.
- Finally
remove the onions and leave to cool.
- First
peel the tomatoes, discard the skin and place the tomatoes
into a large bowl.
- Next
remove the paper from the peppers some of the skin will
come off with the paper, peel away the rest of the skin
and remove and discard the inners and seeds. Place into
the bowl with the tomatoes
- Finally
peel the onions, discard the skin and add to the bowl.
- Roughly
chop up the vegetables in the bowl and mix together.
To
serve:
- Place
onto a plate a little onion, tomatoes and peppers, cut
into small pieces and mix together, drizzle with olive
oil and add a sprinkle of salt.
Enjoy!
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