Fruits and Vegetables - Vegetables Appetizer Olé Recipe

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Vegetables Appetizer Olé Recipe

Rec_VegetableAppetizer.gif (12169 bytes) For: 6-10 servings

Ingredients

lb Master's Touch tomatoes
1 small Master's Touch eggplant
1/4 cup olive oil
2 Tbs coarsely chopped garlic
3/4 tsp salt
1 1/2 tsp ground cumin seed
3 Tbs finely chopped parsley
1 1/2 Tbs lemon juice
1/2 cup toasted pine nuts or chopped hazelnuts, toasted

3/4 lb Master's Touch tomatoes, sliced
2-3 Master's Touch colored peppers, sliced
3-5 pita breads, cut into wedges
3/4-1 lb feta cheese
3-4 ozs pitted black ripe olives

How to prepare

Cut eggplant into 1/2-inch cubes. Place in single layer on lightly oiled baking pan. Sprinkle with olive oil, garlic and salt. Roast at 375°F for 20 mins, stirring after 10 mins. Stir in ground cumin and return to oven for 5 mins or until eggplant is tender. Cut tomatoes into quarters, remove seeds and chop finely. In medium bowl, mix eggplant, tomatoes, parsley and lemon juice. Sprinkle with pine nuts or hazelnuts. Arrange cut vegetables, pita, feta cheese and olives on a large platter around the bowl of spread.