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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions 2005 Sauvignon Blanc 2005 Glissando Broiled Marinated Vegetables 2 large red or yellow sweet peppers (or one of each color) 1 large eggplant 6 small (about 4") zucchini 2 cups, broccoli flowers 12 medium fresh mushrooms, halved 1/2 cup, red wine vinegar 1 cup, olive oil 2 medium garlic cloves, pressed 1 tablespoon, ground black pepper 1 tablespoon, salt 1 cup, fresh basil leaves, coarsely chopped 1/2 cup, fresh parsley, finely chopped Halve eggplant lengthwise, and cut each half into 3 or 4 slices, again lengthwise. Set on a bread board, and sprinkle with salt (to take out bitterness). Allow to sit for 20 to 30 minutes. Cut peppers in half lengthwise, and clean out seeds. Lightly oil a baking pan, and arrange pepper halves with skin side upward. Roast pepper halves under broiler until skins are brown and blistered. Set aside for a few minutes, then skin peppers and cut each half into two or 3 lengthwise strips. Then pat eggplant dry and place on oiled baking pan. Trim ends of zucchini and cut in half, then halve each section lengthwise. Halve mushrooms. Place all vegetables, on oiled backing pan, and brush with olive oil. Roast under broiler until vegetables are browned on both sides. In a small bowl, combine vinegar, olive oil, garlic, salt, pepper and basil, mixing thoroughly. Place all vegetables, including peppers, on serving platter and drizzle oil and vinegar mixture over vegetables. Allow to rest at room temperature for 20-30 minutes before serving. Serves as side vegetable dish for 6 to 8 persons. Enjoy with our 2005 Sauvignon Blanc.

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