| 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 ?inch thick. |
| 6 | Cut eggplant into rounds ?inch thick. |
| 7 | Cut onion into rings ?inch thick. |
| 8 | Cut red pepper into strips ?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 4-6 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. |
