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

-TO SERVE –
Olive oil
Lemon juice
Lettuce leaves
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.