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1. Tomatoes are into 1/4 inch pieces.
2. The zucchinis, squashes, and eggplants are on a charbroiler.
3. All the vegetables are with oil.
4. The eggplant is until its flesh achieves criss-cross grill marks.
5. All the vegetables are in a hotel pan.
6. The garlic is into 1/6 inch pieces.
7. The oregano leaf and parsley both are
8. The vegetables are into 3/4“ after they are grilled.