June Pan Ratatouille


  • ¾ cup roasted red peppers

  • ½ cup diced tomatoes

  • 2 tablespoons shallot

  • ½ teaspoon crushed garlic

  • 3 tablespoons extra-virgin olive oil

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon chopped rosemary

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