Crisp cooked vegetable appetizer
4 servings
Ingredients
| Quantity | 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 |
| Olive oil | ||
| Lemon juice | ||
| Olive oil | ||
| 2 | eaches | Garlic cloves, chopped |
| 2 | teaspoons | Sweet red pepper |
| Salt & black pepper | ||
| 2 | smalls | Hot red peppers, sliced |
| Lettuce leaves | ||
| 2 | tablespoons | Italian parsley, chopped |
Directions
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