1/4 c Olive or veg oil
1 tb Rosemary; fresh, chopped
1 Garlic clove; minced
2 md Zucchini
1 sm Eggplant (3/4lb)
1 Red pepper
1 Lemon; in wedges
Boston lettuce leaves
Flecked with rosemary and garlic, this collection of
fresh vegetables makes a delicious start to any meal.
Prefheat broiler. In small cup or bowl combine olive
oil, rosemary and minced garlic. (If dried rosemary is
used, reduce qty to 1 tsp.) Cut zucchini into long
strips 1/2-inch thick. Cut eggplant into rounds
1/2-inch thick. Cut onion into rings 1/2-inch thick.
Cut red pepper into strips 1/2-inch thick.
Place vegetables in single layer on large baking
sheet. Brush with half the olive oil mixture. Broil
4-inches from heat source 5 minutes. Turn vegetables;
brush with remaining olive oil mixture. Broil 4-6
minutes, until vegetables are tender.
Sprinkle with salt and pepper to taste, Arrange
vegetables on serving platter with lemon wedges. Tuck
lettuce leaves under vegetables around platter.
