• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Crisp Cooked Vegetable Appetizer

  • Recipe Submitted by on

Category: Appetizers, Vegetables, Moroccan

 Ingredients List

  • 4 sm Green bell peppers, grilled,
  • -- skinned & rinsed
  • 4 Tomatoes, skinned & seeded
  • 1/2 lg Spanish onion
  • 2 sm Eggplants, trimmed
  • 4 sm Zucchini, trimmed
  • Olive oil
  • 2 Garlic cloves, chopped
  • 2 ts Sweet red pepper
  • Salt & black pepper
  • 2 sm Hot red peppers, sliced

 Directions

TO SERVE
Olive oil
Lemon juice
Lettuce leaves
2 tb Italian parsley, chopped

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 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.

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