Crisp cooked vegetable appetizer

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

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