Greek Vegetables
TM5 TM6

Greek Vegetables

5.0 (1 rating)

Ingredients

  • 1 oz garlic cloves, to taste
  • 3 oz parsnips, quartered
  • 4 oz green cabbage, cut into 2 in. pieces, divided
  • 4 oz fresh baby kale leaves, cut into 2 in. pieces, divided
  • 2 oz carrots, cut into 1 in. pieces
  • 1 poblano chili, stem and seeds removed
  • 4 oz Brussels sprouts, trimmed, if large cut in quarters
  • 4 oz whole tomatoes, quartered
  • 1 oz tomato paste
  • 3 oz extra virgin olive oil, divided
  • 4 oz broccoli raab, cut into 4 in. pieces, divided
  • 1 oz zucchini, cubed (approx. 2 in.)
  • 2 oz eggplant, cubed (approx. 1 in.)
  • ½ oz fresh oregano, leaves only, to taste
  • 1 tsp salt
  • 2 oz fennel bulb, cubed (approx. 1 in.)
  • 2 oz feta cheese, crumbled, to serve

Nutrition
per 1 portion
Calories
1268 kJ / 303 kcal
Protein
7 g
Carbohydrates
22 g
Fat
23 g
Cholesterol
13 mg
Fiber
6 g

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