Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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