Directions

1. In a medium saucepan, fry 4 cloves of garlic (finely chopped or pressed), and a pinck of cayenne pepper, in 3 tablespoons of extra virgin olive oils, until the garlic is lightly golden, stirring frequently.
2. Add 3 cans of tomato sauce, 1/2 teaspoon of dried oregano and 1/2 teaspoon of dried basil, cover and simmer, stirring occasionally, for at least 45 minutes.
3. Slice the zucchini and eggplant in 1/2 inch oblique slices. remove seeds from red bell pepper, and cut in 6 equal segments. Place zucchini, eggplant and bell pepper in a large bowl and toss in 4 tablespoons of extra virgin olive oil and 1 tablespoon of garlic rosemary blend bread dip seasoning, until evenly coated.