Crisp Cooked Vegetable Appetizer

Recipe Ingredients

4 cups	948ml	Green bell peppers - grilled, - skinned (small) & rinsed
4		Tomatoes - skinned & seeded
1/2		Spanish onion (large)
2		Eggplants - trimmed (small)
4		Zucchini - trimmed (small)
		Olive oil
2		Garlic cloves - chopped
2 teaspoons	10ml	Sweet red pepper
		Salt & black pepper
2		Hot red peppers - sliced (small)
		To Serve
		Olive oil
		Lemon juice
		Lettuce leaves
2 tablespoons	30ml	Italian parsley - chopped

Recipe Instructions

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 necessary & 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.

Source:
Emeril Lagasse

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