Olive Oil-Braised Vegetables

Ingredients

• 1 cup extra-virgin olive oil
• 1 tbsp. anchovy paste
• 1⁄2 tsp. crushed red chile flakes
• 6 sun-dried tomatoes, thinly sliced lengthwise
• 6 cloves garlic, peeled and smashed with the side of a knife
• 6 sprigs rosemary
• 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
• 1 large zucchini, cut diagonally into 1 1/2″-long pieces
• 1 lb. baby Yukon Gold or new potatoes
• 1 head broccoli, cut into florets, stalk cut into large pieces
• 1⁄2 head cauliflower, cut into florets, stalk cut into large pieces
• 2 tbsp. finely chopped parsley
• 2 sprigs marjoram, stems removed
• Kosher salt
• freshly ground black pepper