Recipe - Crisp Cooked Vegetable Appetizer

4 small Green bell peppers, grilled,
skinned & rinsed
4 Tomatoes, skinned & seeded
One half lg Spanish onion
2 small Eggplants, trimmed
4 small Zucchini, trimmed
Olive oil
2 Garlic cloves, chopped
2 teaspoon Sweet red pepper
Salt & black pepper
2 small Hot red peppers, cut or sliced up

TO SERVE
Olive oil
Lemon juice
Lettuce leaves
2 tablespoon 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 tablespoon 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.