Name: Crisp Cooked Vegetable Appetizer
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: lettuce leaves; 2 tablespoons finely chopped flat-leafed (Italian) parsley; 4 tomatoes, skinned and seeded; ½ large Spanish onion, peeled; 4 small green peppers, grilled (broiled or barbecued) skinned, and rinsed; 2 small aubergines (eggplant), trimmed; salt and freshly ground black pepper; 1–2 teaspoons sweet red pepper; lemon juice; 2 cloves garlic, peeled and finely chopped; olive oil; 4 small courgettes (zucchini), trimmed; 2 small hot red peppers, thinly sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

4 small green peppers, grilled (broiled or barbecued) skinned, and rinsed
4 tomatoes, skinned and seeded
½ la

Method

Drain the skinned, rinsed peppers, and remove core and seeds. Cut peppers, tomatoes and onion into 1 cm/½ inch cubes.
When ready to cook, cut unpeeled aubergines (eggplant) and courgettes (zucchini) into 1 cm/½ inch cubes. Wash, drain and sauté in 6 tablespoons oliv

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Crisp Cooked Vegetable Appetizer

Ingredients

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