Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive or veg oil |
| 1 tablespoon | Rosemary; fresh, chopped |
| 1 \N | Garlic clove; minced |
| 2 mediums | Zucchini |
| 1 small | Eggplant (3/4lb) |
| 1 \N | Red pepper |
| 1 \N | Lemon; in wedges |
| \N \N | 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 ½-inch thick. Cut eggplant into rounds ½-inch thick. Cut onion into rings ½-inch thick. Cut red pepper into strips ½-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.