Broiled Vegetable Medley

• 1/4 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

1. Flecked with rosemary and garlic, this collection of fresh vegetables makes a delicious start to any meal.
2. Prefheat broiler.
3. In small cup or bowl combine olive oil, rosemary and minced garlic.
4. (If dried rosemary is used, reduce qty to 1 tsp.)
5. Cut zucchini into long strips 1/2-inch thick.
6. Cut eggplant into rounds 1/2-inch thick.
7. Cut onion into rings 1/2-inch thick.
8. Cut red pepper into strips 1/2-inch thick.
9. Place vegetables in single layer on large baking sheet.
10. Brush with half the olive oil mixture.
11. Broil 4-inches from heat source 5 minutes.
12. Turn vegetables; brush with remaining olive oil mixture.
13. Broil 4 to 6 minutes, until vegetables are tender.
14. Sprinkle with salt and pepper to taste, Arrange vegetables on serving platter with lemon wedges.
15. Tuck lettuce leaves under vegetables around platter.

olives, rosemary, garlic, zucchini, eggplant small, sweet red bell peppers, lemon

Taken from recipeland.com/recipe/v/broiled-vegetable-medley-33350 (may not work)