INGREDIENTS
4 larges
field peppers
1/2 cup
olive oil
4 cloves
garlic
2 sprigs
rosemary
12
cocktail tomatoes
2 larges
eggplants
3 media
zucchini
2 cups
ricotta
1 large
egg
1 cup
parsley tops
1/2 cup
walnuts
1 serving
salt and pepper
1 cup
parmigiano-reggiano
3 tbsp
evoo - extra virgin olive oil
8 oz
mozzarella
1 handful
a fat basil leaves