INGREDIENTS
2
Garlic cloves
1/4 cup
Italian parsley, fresh
4
Japanese eggplants (about 1 1/4 pounds), large
2 tbsp
Oregano, fresh
3
Red bell peppers (about 1 1/2 pounds), large
4
Zucchini, medium green or yellow
1/2 tsp
Red pepper, dried
1
Olive oil, Extra-virgin
6 tbsp
Olive oil, extra-virgin
2 tbsp
Sherry wine vinegar
1/2 cup
Panko