Yield: 4 servings
Measure | Ingredient |
---|---|
4 smalls | Green bell peppers, grilled, skinned & rinsed |
4 eaches | Tomatoes, skinned & seeded |
½ large | Spanish onion |
2 smalls | Eggplants, trimmed |
4 smalls | Zucchini, trimmed |
\N \N | Olive oil |
\N \N | Lemon juice |
\N \N | Olive oil |
2 eaches | Garlic cloves, chopped |
2 teaspoons | Sweet red pepper |
\N \N | Salt & black pepper |
2 smalls | Hot red peppers, sliced |
\N \N | Lettuce leaves |
2 tablespoons | Italian parsley, chopped |
TO SERVE
Seed & core the peppers. Cut peppers, tomatoes & onions into cubes.
Cut eggplants & zucchini into ½" 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.
Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-17-94