INGREDIENTS
1/4 cup
Basil, fresh
1 pint
Cherry or grape tomatoes
1
Eggplant, small medium
4
large cloves Garlic
1/4 cup
Parsley, fresh
3
Zucchini (about 1 1/2 pounds), medium
1/4 tsp
Black pepper, ground
1/4 tsp
Kosher salt
1 tbsp
Olive oil, extra-virgin
2/3 cup
Parmesan cheese