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Instructions
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
Ingredients
- wine
- vinegar
- olive
- garlic
- tomatoes
- sauce
- thyme
- balsamic
- water
- basil
- zucchini
- roast
- vegetables
- fennel
- eggplant
- stalks
- tenders
Read all recipes from epicurious.com
Ingredients
- wine
- vinegar
- olive
- garlic
- tomatoes
- sauce
- thyme
- balsamic
- water
- basil
- zucchini
- roast
- vegetables
- fennel
- eggplant
- stalks
- tenders
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