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Ingredients
US|METRIC
3 SERVINGS
- 1 eggplant (small, cut into ½” cubes)
- 4 medium tomatoes (cut into eighths)
- 1 yellow pepper (seeded and sliced)
- 2 zucchini (small, cut into ½” slices)
- 1 small onion (sliced)
- 6 cloves garlic (smashed)
- olive oil (as needed)
- coarse salt
- freshly ground black pepper
- 18 mayonnaise (; cup)
- 2 Tbsp. Dijon mustard
- 8 sprigs fresh thyme (divided use)
- 2 sprigs fresh rosemary (divided use)
- 1 frenched rack of lamb
- polenta (Soft, for serving)
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