Crisp Cooked Vegetable Appetizer Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 4sm Green bell peppers, grilled,
  • -- skinned & rinsed
  • 4ea Tomatoes, skinned & seeded
  • 1/2lg Spanish onion
  • 2sm Eggplants, trimmed
  • 4sm Zucchini, trimmed
  • Olive oil
  • 2ea Garlic cloves, chopped
  • 2ts Sweet red pepper
  • Salt & black pepper
  • 2sm Hot red peppers, sliced
--------------TO SERVE------------------
  • Olive oil
  • Lemon juice
  • Lettuce leaves
  • 2tb Italian parsley, chopped

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