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.