INGREDIENTS
8
tomatoes, boiled, skinned and chopped (see notes)
2
red bell peppers (chopped)
2
yellow bell peppers (chopped)
2
green bell peppers (chopped)
2
small zucchini (chopped)
1
yellow squash (chopped)
1
eggplant (peeled and cubed)
1
yellow onion (chopped)
1/4 cup
olive oil
2 tsp
minced garlic
2 tbsp
fresh basil chopped
2 tbsp
fresh parsley
sea salt