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Ингредиенты
- 1/4 c. extra virgin olive oil
- 18 x baby carrot, peeled
- 12 x finger potato
- 12 x baby turnip, peeled
- 1 c. pearl onion
- 12 x garlic, cloves, peeled
- 18 x baby corn, ears
- 3 x portabello mushroom, caps, roughly, minced
- 3 x celery, stalks, roughly, minced
- 3 c. kale leaf, washed, spines removed, roughly, minced
- 1 x bouquet garni
- 1 c. black olives, pitted
- 1 x lemon, juice of
- 1 c. feta cheese, crumbled
- 1 c. fresh basil, leaves, torn into pcs
- Â Â salt
- Â Â pepper
Инструкции
- Preheat your oven to 450F
- Heat the extra virgin olive oil in a large skillet over medium heat
- Add in the carrots, potatoes, and turnip. Season with salt and pepper. Cover and saute/fry for 10 min
- Add in the pearl onions, garlic, and corn. Cover and saute/fry for 10 min longer
- Add in the mushrooms, celery and kale. Stir and saute/fry for another 10 min uncovered
- Add in the bouquet garni and stir to mix. Transfer to the oven and roast uncovered for 10 min Reduce heat to 350F and roast for 10 min longer or possibly till the veggies turn a nice golden Remove skillet from oven and transfer the veggies to a large serving platter
- Squeeze the lemon juice over top. Garnish with the feta cheese and basil. Serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 6 servings | |
| Calories 656 | |
| Calories from Fat 465 | 71% |
| Total Fat 52.04g | 65% |
| Saturated Fat 10.21g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 478mg | 20% |
| Potassium 1132mg | 32% |
| Total Carbs 43.84g | 12% |
| Dietary Fiber 9.1g | 30% |
| Sugars 15.36g | 10% |
| Protein 11.2g | 18% |
