Crisp Cooked Vegetable Appetizer

30 minutes Prep: 15 minutes Cook: 15 minutes

77 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	small	green bell pepper	grilled, skinned & rinsed
4	each	tomatoes	skinned & seeded
1/2	large	spanish onion
2	small	eggplants	trimmed
4	small	zucchini	trimmed
1	x	vegetable oil
2	each	garlic cloves
2	teaspoons	red pepper flakes
Salt	&	salt and black pepper
2	small	hot chili peppers	sliced

To serve
Olive		vegetable oil
1	x	lemon juice
Lettuce		bay leaves
2	tablespoons	italian parsley

Directions

Seed and core the peppers.

Cut peppers, tomatoes and onions into cubes.

Cut eggplants and zucchini into 1/2 inch cubes.

Wash, drain and sauté in 6 tb olive oil along with the garlic, sweet pepper, salt and black pepper, until slightly softened.

Add green peppers and onion and a little more oil if necesary and stir and cook over a low heat until the vegetables are tender but crisp.

Add tomatoes hot peppers, toss once and remove pan from heat.

Let cool.

Sprinkle with olive oil and lemon juice and pile high on the lettuce leaves.

Sprinkle each portion with parsley and serve.

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Nutrition Facts

Serving Size 363g

Amount per Serving

Calories 77 9% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 25mg	1%
Total Carbohydrate 17.0g	6%
Dietary Fiber 5.0g	19%
Sugars 9.0g
Protein 4.0g	8%

Vitamin A	37%		Vitamin C	168%
Calcium	6%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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