Cooking Index - Cooking Recipes & IdeasCrisp Cooked Vegetable Appetizer Recipe - Cooking Index

Crisp Cooked Vegetable Appetizer

Cuisine: Moroccan
Type: Vegetables
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

4 cups 948mlGreen 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 10mlSweet red pepper
  Salt & black pepper
2   Hot red peppers - sliced (small)
  To Serve
  Olive oil
  Lemon juice
  Lettuce leaves
2 tablespoons 30mlItalian 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.

Emeril Lagasse


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