Crisp Cooked Vegetable Appetizer

Directions

Seed and core the peppers.

Cut peppers, tomatoes and onions into cubes.

Cut eggplants and zucchini into ½ inch cubes.

Wash, drain and sauté in 6 tablespoons 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.