INGREDIENTS
2 lb
tomatoes
1 lb
eggplant
8 oz
yellow bell pepper
8 oz
zucchini
8 oz
yellow squash
5 tbsp
olive oil
3/4 tsp
sea salt
1 medium
yellow onion
4 cloves
garlic
1/4 cup
fresh basil
1/4 tsp
red pepper flakes
1/4 tsp
oregano
1 serving
black pepper
1 serving
scale
1 serving
x
1 serving
x
1 serving
x