INGREDIENTS
12
Baby zucchini with flowers or 4 small zucchini
12
Basil, leaves
3 cloves
Garlic
2
Japanese or italian eggplants, small
1 tsp
Oregano, dried
2
Red bell peppers
2
Red onions (peeled, cut into 3/4-inch thick slices), medium
6
Scallions
12
Spears pencil asparagus
2
Yellow bell peppers
1 tsp
Mustard, dry
1
Kosher salt and freshly ground black pepper
1 tsp
Red pepper flakes
10 tbsp
Olive oil
1/4 cup
Red wine vinegar
1 tsp
Cumin, ground
1/2
Orange (zested and juiced, divided)