This an attractive and exciting vegetable presentation. Vegetables should be served al dente...not too raw, nor mushy, either. Serve on a large platter. Green and yellow zucchini are nice; mushrooms can be added; and keep the onions in rings.

2 Japanese eggplants, cut into 1/2-inch slices. Do not peel.
3 onions, cut into 1/4-inch slices and separated into rings
4 zucchini, cut on a sharp diagonal into 1/4-inch slices. Do not peel.
1/2 cup rich chicken broth
2 tablespoons olive oil
2 tablespoons lemon juice
salt and freshly ground pepper to taste

In a 9x13-inch pan, toss together all the ingredients. Cover pan with foil and bake at 350° for 20 minutes. Remove foil and continue baking for about 20 minutes, turning now and again until vegetables are tender. Place pan under the broiler for 1 to 2 minutes to brown the tops. Serve warm. Add a splash of lemon juice to taste. Serves 6 to 8.

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