Greek Vegetables

Greek Vegetables

3.8 10 Bewertungen

Zubereitung 30 Min

Gesamt 1 Std.

4 portions

Zutaten

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

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Protein 7 g

Kalorien 1268 kJ / 303 kcal

Fett 23 g

Ballaststoff 6 g

Kohlenhydrate 22 g

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