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Crisp Cooked Vegetable Appetizer

Ingredients
 

4 small green bell peppers, grilled, - skin, ned & rinsed
4 each tomatoes, skinned & seeded
1/2 large spanish onion
2 small eggplants, trimmed
4 small zucchini, trimmed
1 olive oil
2 each garlic cloves, chopped
2 tsp sweet red pepper
1 salt & black pepper
2 small hot red peppers, sliced

TO SERVE

1 olive oil
1 lemon juice
1 lettuce leaves
2 tbsp italian parsley, chopped




 
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Preparation
 
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.

 

 
Servings: 4

 

 

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