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2 med. eggplants 4 med. yellow squash 4 med. zucchini 1 red bell pepper 1 yellow bell pepper 1 green bell pepper 1 med. onion 1 pt. cherry tomatoes 8 oz. anchovies Garlic Olive oil Rosemary Salt and pepper Basil chiffonades 2 c. olive oil To prepare: Saute rosemary in olive oil to impregnate the oil with flavor. cook until rosemary is crisp. Slice eggplant, zucchini, squash and onion to approximately 2-inch thickness. Dip into flavored olive oil and grill over hot coals until crisp, not soggy. Cut bell pepper in half; seed and grill. Set aside grilled vegetables. With remaining olive oil, saute anchovies, shallots and garlic until shallots and garlic are translucent. Anchovies should melt. This is your sauce. Dice all vegetables into 1/2 to 1-inch cubes. Put into saucepan with sauce. Cut cherry tomatoes in half, add to pot, add basil chiffonades and toss. Season with salt and pepper. |
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