INGREDIENTS
1 cup
Basil, loosely packed leaves
1
Bay leaf
1 tbsp
Flat-leaf parsley
2
Garlic cloves
1
Globe or rosa bianca eggplant (about 14 ounces), large
1
Red bell pepper
3
Summer savory
2 pints
Sun gold or cherry tomatoes
4
Thyme, sprigs
2
Yellow onions, medium
1
Zucchini, large
1 1/2 tsp
Kosher salt
1 pinch
Red pepper flakes
1/2 cup
Olive oil