3 cups dry red wine |
4 small sprigs fresh rosemary |
4 sprigs fresh thyme |
2 bay leaves |
1 small onion, coarsely chopped |
4 cloves garlic, coarsely chopped |
3 tablespoons olive oil |
1 (2 pound) flank steak |
salt and freshly ground black pepper |
2 large ears fresh corn, husked and cut crosswise into 4 pieces |
1 small eggplant, cut crosswise into 1/2-inch thick rounds |
1 large vidalia onion, cut into 3/4-inch thick wedges |
1 large red bell pepper, seeded and quartered |
1 large yellow bell pepper, seeded and quartered |
1 large zucchini, quartered |
12 asparagus spears, trimmed |
olive oil |
salt and freshly ground pepper |
finely chopped parsley and chives |
2 cups cooked white beans, 1/4 cup cooking liquid reserved |
2 tablespoons chopped garlic |
1/3 cup fresh lemon juice |
1/4 cup tahini |
1/4 cup olive oil |
1/4 cup finely chopped parsley |
3 tablespoons finely chopped fresh mint |
12 pitas |
olive oil |