Crisp Cooked Vegetable Appetizer

Recipe Ingredients

4 tablespoons	60ml	Green bell peppers - grilled, - skinned (small) and rinsed
4		Tomatoes - skinned and 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 and 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 and core the peppers. Cut peppers, tomatoes and onions into cubes.

Cut eggplants and zucchini into 1/2" cubes. Wash, drain and saute in 6 tbs olive oil along with the garlic, sweet pepper, salt and black pepper, until slightly softened.

Add green peppers and onion and a little more oil if necessary and stir and cook over a low heat until the vegetables are tender but crisp.

Add tomatoes hot peppers, toss once and remove pan from heat. Let cool.

Sprinkle with olive oil and lemon juice and pile high on the lettuce leaves. Sprinkle each portion with parsley and serve.

Source:
Better Homes and Gardens, January 1998, Page 122.

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