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.

cooked under the broiler.

Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style"