1/4 cup olive or vegetable oil
1 tablespoon chopped fresh rosemary
1 garlic clove, minced
2 medium zucchini
3/4 pound eggplant
1 red pepper
1 lemon, cut into wedges
boston lettuce leaves
Servings: 6
1. Flecked with rosemary and garlic, this collection of fresh vegetables makes a delicious start to any meal.
2. Preheat broiler. In small cup or bowl combine olive oil, rosemary and minced garlic. (If dried rosemary is used, reduce qty to 1 tsp.)
3. 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.
4. 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.
Servings: 6
1 tablespoon chopped fresh rosemary
1 garlic clove, minced
2 medium zucchini
3/4 pound eggplant
1 red pepper
1 lemon, cut into wedges
boston lettuce leaves
Servings: 6
1. Flecked with rosemary and garlic, this collection of fresh vegetables makes a delicious start to any meal.
2. Preheat broiler. In small cup or bowl combine olive oil, rosemary and minced garlic. (If dried rosemary is used, reduce qty to 1 tsp.)
3. 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.
4. 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.
Servings: 6
Last edited by a moderator: