Crisp cooked vegetable appetizer
Yield: 4 Servings
Ingredients:
- 4 sm Green bell peppers grilled -- skinned & rinsed
- 4 ea Tomatoes skinned & seeded
- 1/2 lg Spanish onion
- 2 sm Eggplants trimmed
- 4 sm Zucchini trimmed Olive oil
- 2 ea Garlic cloves chopped
- 2 ts Sweet red pepper Salt & black pepper
- 2 sm Hot red peppers
Instructions:
sliced MMMMM--------------------------TO SERVE------------------------------- Olive oil Lemon juice Lettuce leaves 2 tb Italian parsley chopped Seed & core the peppers. Cut peppers tomatoes & onions into cubes. Cut eggplants & zucchini into 1/2" cubes. Wash drain & saute in 6 tb olive oil along with the garlic sweet pepper salt & black pepper until slightly softened. Add green peppers & onion & a little more oil if necesary & stir & cook over a low heat until the vegetables are tender but crisp. Add tomatoes hot peppers toss once & remove pan from heat. Let cool. Sprinkle with olive oil & lemon juice & pile high on the lettuce leaves. Sprinkle each portion with parsley & serve.
