Side Pannel
Crisp Cooked Vegetable Appetizer
Crisp Cooked Vegetable Appetizer
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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