~ Crisp cooked vegetable appetizer Recipe ~

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

----------------------------------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.