GRILLED VEGETABLES

1/2 cup medium size cauliflower florets
1/2 cup medium size broccoli florets
1/2 cup chopped zucchini
1 red onion chopped in square pieces
1/2 cup diced eggplant
1 tsp. chopped garlic
3-4 T. good olive oil
Salt to taste
1-2 teaspoon (herb of your choice – basil, oregano, rosemary etc) (optional)

1. Line a flat tray with foil and gather all vegetables on it. Drizzle olive oil, sprinkle salt and add chopped garlic and herbs so that everything is evenly coated.

2.Bake in a hot oven at 350 degrees for 15 minutes or until vegetables are done.

3. Serve hot with any kind of seafood or as an accompaniment to a soup and salad.

4. Squeeze juice of lemon for a zesty taste.

From Leslie Cerier's cookbook, Going Wild in the Kitchen (2005, Square One Publishers)

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GRILLED VEGETABLES