INGREDIENTS
1/4 cup
Basil, fresh leaves
12
Carrots (about 5 inches long), medium thin
2
Celery roots (about 12 ounces, small
3
Fennel, small bulbs
2 cloves
Garlic
2
heads Radicchio
3
Red or yellow bell peppers
2 tbsp
Thyme, fresh leaves
4
Tomatoes, small
2
Yellow squash, medium
2
Zucchini, medium
1
Salt and freshly ground pepper, Coarse
1 cup
Olive oil, extra-virgin