Broiled Vegetable Melange Recipe
Ingredients
1 small eggplant (8 ounces), halved lengthwise, then cut crosswise 3/4 inch thick
1 medium-size zucchini (6 ounces), halved lengthwise, then cut crosswise into 8 pieces
1 large sweet red or green pepper, cored, seeded, and cut into strips 1 1/2 inches wide
8 cherry tomatoes
1 tablespoon lemon juice
2 teaspoons olive oil
1 clove garlic, crushed
1/2 teaspoon each dried thyme and oregano, crumbled
1/4 teaspoon each salt and black pepper, or to taste
Directions
1 Preheat the broiler, setting the rack about 8 inches from the heat.
Grease a shallow baking pan.
Arrange the eggplant, zucchini, red pepper, and tomatoes in the pan.
In a small bowl, whisk to gether the lemon juice, oil, garlic, thyme, oregano, salt, and black pepper and brush the mixture over the vegetables.
2 Broil the vegetables for 4 to 5 minutes on each side or until they are tenderand golden brown.
Remove the tomatoes after 5 minutes.
Grease a shallow baking pan.
Arrange the eggplant, zucchini, red pepper, and tomatoes in the pan.
In a small bowl, whisk to gether the lemon juice, oil, garlic, thyme, oregano, salt, and black pepper and brush the mixture over the vegetables.
2 Broil the vegetables for 4 to 5 minutes on each side or until they are tenderand golden brown.
Remove the tomatoes after 5 minutes.
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