INGREDIENTS
1 lb
Asparagus
1
Eggplant, small
5
Pattypan or baby summer squashes
1
Portobello mushroom cap, cut into 1/2-inch slices
2
heads Radicchio
1
Red bell pepper
1
Red onion, medium
1 1/2 tsp
Thyme, fresh leaves
3
Tomatoes
1
Yellow bell pepper
1 tsp
Lemon juice, fresh
1
Salt and freshly ground pepper, Coarse
1/2 cup
Olive oil, extra-virgin