Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sm Green bell peppers, grilled, Olive oil
-- skinned rinsed 2 ea Garlic cloves, chopped
4 ea Tomatoes, skinned seeded 2 ts Sweet red pepper
1/2 lg Spanish onion Salt black pepper
2 sm Eggplants, trimmed 2 sm Hot red peppers, sliced
4 sm Zucchini, trimmed

--------------------------TO SERVE-------------------------------
Olive oil Lettuce leaves
Lemon juice 2 tb 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
tb 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.

Robert Carrier, "Taste of Morocco"
Submitted By MARK SATTERLY On 10-17-94

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