Ingredients

4 small green bell peppers, grilled, skinned and rinsed
4 each tomatoes, skinned and seeded
1/2 large Spanish onion
2 small eggplants, trimmed
4 small zucchini, trimmed
2 each garlic cloves, chopped
2 tsp. sweet red pepper
salt and black pepper
2 small hot red peppers, sliced to serve
olive oil
lemon juice
lettuce leaves
2 Tbsp. Italian parsley, chopped

Cooking Instructions

Seed and core the peppers. Cut peppers, tomatoes and onions into cubes. Cut eggplants and zucchini into 1/2 cubes. Wash, drain and sauté in 6 Tbls. 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 necessary 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)