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.