INGREDIENTS
1 lb
eggplant
1 serving
olive oil
1 serving
kosher salt and pepper
1 lb
fingerling potatoes
4 ozs
string beans
1
ear corn
3 smalls
kirby cucumbers
1 cup
cherry tomatoes
2 tbsps
basil
1/2
juice of lemon
1 serving
flaky sea salt
1 1/4 cups
kalamata olives
2 tbsps
capers
1/2 cup
basil leaves
2 tbsps
olive oil
1/2
juice of lemon
1 large
garlic clove
1
oil-packed anchovy filled