INGREDIENTS
1 small
eggplant
1 lb
asparagus
3
tomatoes
5 larges
baby summer squashes
2 heads
radicchio
1 medium
onion
1
bell pepper
1
bell pepper
1
portobello mushroom cap
1/2 cup
olive oil
1 serving
coarse salt and pepper
1 tsp
lemon juice
1 1/2 tsp
thyme leaves