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Ingredients

• 1/2 cup extra virgin olive oil (EVOO)
• 4 cloves garlic, grated
• A handful of flat leaf parsley, chopped
• 8 sage leaves, finely chopped
• 8 sprigs thyme, finely chopped (remove leaves from stems)
• 4 sprigs rosemary, leaves finally chopped (remove from stem)
• 2 small or 1 large zucchini, halved crosswise and sliced 1/2-inch thick, lengthwise
• 2 red bell peppers, quartered and seeded
• 1 large eggplant, sliced 1/2-inch thick, lengthwise
• Salt and pepper
• 1/2 pound ricotta salata cheese, sliced
• 4 pieces of crusty bread, sliced thick
• 1 cup pitted black olives, chopped

Description

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Rachael Ray