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- 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
- per 1 portion
- 1268 kJ / 303 kcal
- 7 g
- 22 g
- 23 g
- 6 g