Broiled Vegetable Medley
Yield
6 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olives
veg oil |
*
|
| 1 | tablespoon |
rosemary leaves
fresh, |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | medium |
zucchini
|
|
| 1 | each |
eggplant
small, (3/4lb) |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
lemon
in wedges |
|
| 1 | x |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olives
veg oil |
*
|
| 15 | ml |
rosemary leaves
fresh, |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | medium |
zucchini
|
|
| 1 | each |
eggplant
small, (3/4lb) |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
lemon
in wedges |
|
| 1 | x |
lettuce leaves
|
*
|
Directions
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 to 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.
