---------- Recipe via Meal-Master (tm) v8.04
  Categories: Vegetables, Appetizers, Holiday
       Yield: 6 servings
     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
   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.