Quick Broiled Mediterranean Vegetables

****** not tested yet ******

from New Vegetarian Cooking by Rose Elliot; p. 39

Ingredients:

• 1-2 zucchini, halved or quarterd lengthwise and cut into 2 inch lengths
• 1 red onion, peeled and cut into sixths
• 1 eggplant, cut into chunks
• 1 T olive oil
• salt
• 1 T fresh lemon juice
• 1 red and 1 yellow bell pepper, halved and seeded, then cut into strips
• 12 black olives, pitted (optional)
• several sprigs of basil, torn (optional)
• freshly ground black pepper

Directions:

1. Heat the broiler to high.  
2. Put the zucchini, onion, and eggplant chunks onto a metal sheet that will fit under your broiler; brush with the olive oil, lemon juice, and sprinkle with a little salt.  move and turn so that they are all coated with oil.
3. Then, add the bell pepper pieces - they don't need oiling. 
4. Place the sheet under the broiler and cook the vegetables for around 20 minutes, or until the vegetables are tender and browned in places, turning after 10 minutes.  
5. Stir in black olives and sprinkle with basil and pepper.

Serving Suggestions: Serve with grains or pasta and some huumus or dal.