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

½ teaspoon chopped thyme

1 teaspoon salt

½ teaspoon black pepper

Roma tomato slices

zucchini slices

squash slices

eggplant slices

1 teaspoon salt

2 teaspoons chopped rosemary

½ teaspoon chopped thyme

2 tablespoons extra-virgin olive oil

3 tablespoons chopped parsley

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