ESCALIVADA
Roasted Peppers, Eggplant and Tomatoes

This is a very simple dish or salad, prepared in the broiler or barbecue. Throw green and red peppers and eggplants directly on fire. Roast the tomatoes in the grill. Turn the peppers and eggplant until blackened. Peel while still hot (or put into a plastic bag for a few minutes and then peel). Cut the peeled vegetables into long strips, arrange in a platter with the whole grilled tomatoes. Sprinkle liberally with excellent olive oil and season with salt and pepper. Garnish with chopped fresh basil and serve with the veal and the accompaniment. It is delicious!