Broiled Vegetable Medley

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.