CRISP COOKED VEGETABLE APPETIZER

• ---------------------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.