Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Crisp cooked vegetable appetizer   Yield: 4 Servings   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 MMMMM--------------------------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.