INGREDIENTS
2 lb
peppers
1
eggplant
1
squash
2
zucchinis
2 bunches
asparagus
24 ozs
mushrooms
6 tbsps
olive oil
1 tsp
salt
1 tsp
pepper
4
garlic cloves
1/3 cup
parsley
2 tbsps
vinegar
1/2 tsp
cumin
6 tbsps
olive oil
6 tbsps
lemon juice
2 tbsps
vinegar
3
garlic cloves
1/2 tsp
salt
1/2 tsp
pepper
1 tsp
seasoning
1 tbsp
parsley
1 tbsp
dill
1/2 tsp
chili pepper flakes
1
onion