Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Crisp Cooked Vegetable Appetizer

StarStarStarStarStar

Your rating

Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 small green bell peppers
grilled, skinned & rinsed
Camera
4 each tomatoes
skinned & seeded
Camera
½ large spanish onions
Camera
2 small eggplant
trimmed
* Camera
4 small zucchini
trimmed
Camera
1 x vegetable oil
* Camera
2 each garlic cloves
Camera
2 teaspoons red pepper flakes
Camera
Salt & salt and black pepper
* Camera
2 small hot chili peppers
sliced
* Camera
To serve
Olive vegetable oil
* Camera
1 x lemon juice
* Camera
Lettuce bay leaves
* Camera
2 tablespoons italian parsley
Camera

Ingredients

Amount Measure Ingredient Features
4 small green bell peppers
grilled, skinned & rinsed
Camera
4 each tomatoes
skinned & seeded
Camera
0.5 large spanish onions
Camera
2 small eggplant
trimmed
* Camera
4 small zucchini
trimmed
Camera
1 x vegetable oil
* Camera
2 each garlic cloves
Camera
1E+1 ml red pepper flakes
Camera
salt and black pepper
* Camera
2 small hot chili peppers
sliced
* Camera
To serve
vegetable oil
* Camera
1 x lemon juice
* Camera
bay leaves
* Camera
3E+1 ml italian parsley
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 779% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 19%
Sugars g
Protein 8g
Vitamin A 37% Vitamin C 168%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe