INGREDIENTS
2 tbsps
balsamic vinegar
8
basil leaves
2 media
eggplants
2 tbsps
extra-virgin olive oil
2 tbsps
extra-virgin olive oil
1 tbsp
fresh thyme
4
garlic cloves
4 servings
ground pepper
1/2 cup
heavy cream
1 tbsp
herbes de provence
1/2 cup
parmesan cheese
1 large
red bell pepper
1 1/2 tsps
salt
2 tsps
smoked paprika
2
squash
1 tsp
sugar
1 large
sweet onion
1 tbsp
thyme
1 1/2 cups
tomatoes
4 larges
tomatoes
2
zucchinis