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1 bulb fennel, stalks discarded 3 red bell peppers, pierced with tip of knife 3 yellow bell peppers, pierced with tip of knife 2 medium zucchini, quartered 1 medium eggplant, quartered About 1/2 cup extra-virgin olive oil 1 head garlic 2 cups tomato sauce 1 tablespoon fresh basil, c [...]
Read the recipe at epicurious.com
