INGREDIENTS
1 serving
olive oil
1 1/2 lb
zucchini
1 serving
kosher salt and pepper
1 1/2 lb
summer squash
1 1/2 cups
onion
1 cup
celery stalks
1 pinch
red-pepper flakes
1 tbsp
granulated sugar
3 tbsp
white-wine vinegar
2 tbsp
capers
24
olives
6
hardboiled eggs
1 serving
parsley leaves
1 serving
basil leaves
1/2 inch
bread