Crisp cooked vegetable appetizer Recipe

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Crisp cooked vegetable appetizer

Artist:	_	Yield:	4
Categories:	African, Appetizers, Moroccan, Vegetables	Rating:	0
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Ingredients:

4	small	Green bell peppers, grilled
		-- skinned & rinsed
4	each	Tomatoes, skinned & seeded
1/2	large	Spanish onion
2	small	Eggplants, trimmed
4	small	Zucchini, trimmed
		Olive oil
2	each	Garlic cloves, chopped
2	tsp	Sweet red pepper
		Salt & black pepper
2	small	Hot red peppers, sliced
		TO SERVE
		Olive oil
		Lemon juice
		Lettuce leaves
2	tbsp	Italian parsley, chopped

Procedures:

1	Seed & core the peppers.
2	Cut peppers, tomatoes & onions into cubes.
3	Cut eggplants & zucchini into ? cubes.
4	Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened.
5	Add green peppers & onion & a little more oil if necesary & stir & cook over a low heat until the vegetables are tender but crisp.
6	Add tomatoes hot peppers, toss once & remove pan from heat.
7	Let cool.
8	Sprinkle with olive oil & lemon juice & pile high on the lettuce leaves.
9	Sprinkle each portion with parsley & serve