Crisp Cooked Vegetable Appetizer Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 small: Green bell peppers, grilled,, skinned & rinsed
4 each: Tomatoes, skinned & seeded
1/2 large: Spanish onion,
2 small: Eggplants, trimmed
4 small: Zucchini, trimmed
Olive oil,
2 each: Garlic cloves, chopped
2 tsp: Sweet red pepper,
Salt & black pepper,
2 small: Hot red peppers, sliced
TO SERVE
Olive oil,
Lemon juice,
Lettuce leaves,
2 tbsp: Italian parsley, chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp