Crushed garlic
Extra virgin olive oil
Eggplant
Zucchini
Portobello mushrooms
Fresh basil and parsley, chopped

Combine several cloves of crushed garlic with olive oil. Wash eggplant and zucchini and slice very thin, without peeling. Slice mushrooms. Brush all with garlic oil. Grill, indoors or out, until tender and browned.

As soon as vegetables come off the grill, dab with more garlic-oil and sprinkle with chopped fresh herbs and kosher salt. If desired, add a few drops of balsamic vinegar to the mushrooms.

Can be made days ahead and refrigerated. Bring to room temperature to serve. To serve, line a platter with romaine and other greens. Arrange the vegetables on platter with meats such as mortadella, prosciutto and soprasotta and cubed provolone cheese.

Grilled, halved baby artichokes may be added to platter. As an accent on the plate, Rozann sometimes cooks whole cloves of peeled garlic in butter until browned, then adds a little granulated sugar and balsamic vinegar and sautes to aramelize the garlic.

Gibson, chef of Inn at Castle Hill, says to be sure that the paper bag is not near any heating element or the sides of the oven. To shield it, loosely drape some foil over the bag. He uses a turkey no larger than 12 pounds, and roasts it unstuffed.