A recipe for Crisp Cooked Vegetable Appetizer. Follow the simple recipe instructions for Crisp Cooked Vegetable Appetizer shared by other home cooking experts.
Ingredients
4 sm Green bell peppers, grilled, skinned and rinsed4 ea Tomatoes, skinned and seeded
1/2 lg Spanish onion
2 sm Eggplants, trimmed
4 sm Zucchini, trimmed
Olive oil
2 ea Garlic cloves, chopped
2 ts Sweet red pepper
Salt and black pepper
2 sm Hot red peppers, sliced
TO SERVE: Olive oil
Lemon juice
Lettuce leaves
2 tb Italian parsley, chopped
Directions
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 tb 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.
