8 patty pan squash, quartered
4 baby eggplant, sliced in half, flesh scored
6 sprigs fresh thyme, leaves stripped from 2
5 sprigs fresh marjoram, leaves stripped from 2
1 small fennel bulb, thinly sliced into rings
1/2 yellow onion, thinly sliced
1 cup haricot verts, tops removed
1 cup 1/4-inch-thick rings crookneck squash
1/4 cup extra-virgin olive oil
1/2 cup Garlic Chili Tomato Butter, recipe follows
1/4 cup parsley leaves, chopped, plus whole leaves for garnish
Juice of 1 lemon
Kosher salt and freshly ground black pepper
3 slices bacon, cut into lardons
1/2 yellow onion, diced
2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
1 teaspoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 medium tomato, diced
1 stick (4 ounces) butter, diced, cool room temperature
Freshly ground black pepper
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