| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables, Appetizers, Holiday |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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