INGREDIENTS
4
Baby eggplant or 1 medium cut into 2-inch chunks, whole
1 tbsp
Herbs, fresh
1
bunch Scallions
1 tbsp
Shallot
16
Sweet peppers, mini
1/2 tsp
Pepper, ground
3/4 tsp
Salt
5 tbsp
Olive oil, extra-virgin
2 tbsp
Sherry vinegar
8
Baby summer squash or 2 medium halved
8
Small firm ripe tomatoes or 4 medium