Design:
- 1 cup further-virgin olive oil
- 1 tbsp. anchovy paste
- ½ tsp. overwhelmed crimson chile flakes
- 6 sun-dried tomatoes, thinly sliced lengthwise
- 6 cloves garlic, peeled and smashed with the aspect of a knife
- 6 sprigs rosemary
- 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
- 1 big zucchini, lower diagonally into 1½″-lengthy pieces
- 1 lb. child Yukon Gold or modern potatoes
- 1 medium head broccoli, lower into florets, stalk lower into big pieces
- ½ medium head cauliflower, lower into florets, stalk lower into big pieces
- 2 tbsp. finely chopped parsley
- 2 sprigs marjoram, stems removed
- Kosher salt and freshly floor sad pepper, to taste