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Ingredients
- 1 oz garlic cloves to taste
-
3
oz parsnips quartered
or 3 oz potatoes quartered - 4 oz green cabbage cut into pieces (2 in.), divided
- 4 oz fresh baby kale leaves cut into pieces (2 in.), divided
- 2 oz carrots cut into pieces (1 in.)
- 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 pieces (4 in.), 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
- 303 kcal / 1268 kJ
- Protein
- 7 g
- Fat
- 23 g
- Carbohydrates
- 22 g
- Fiber
- 6 g
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