Greek Vegetables

Greek Vegetables

3.8 10 rating

Prep. 30 min

Total 1 h

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Protein 7 g

Calories 1268 kJ / 303 kcal

Fat 23 g

Fibre 6 g

Carbohydrates 22 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Portugal to Greece 10 Recipes
United States

You might also like...

Lentil Moussaka

Lentil Moussaka

2 h 20 min

Carrot and Brussels Sprouts Risotto

Carrot and Brussels Sprouts Risotto

35 min

Purple Cauliflower Soup

Purple Cauliflower Soup

25 min

One-Pot Barley and Vegetables

One-Pot Barley and Vegetables

1 h 10 min

Lentil Mushroom Stroganoff

Lentil Mushroom Stroganoff

55 min

Mushroom Stroganoff

Mushroom Stroganoff

30 min

Thai Curry Noodles

Thai Curry Noodles

25 min

Sweet Potato and Zucchini Frittata

Sweet Potato and Zucchini Frittata

45 min

Green Lentil Risotto with Asparagus

Green Lentil Risotto with Asparagus

45 min

Butternut Squash Coconut Curry

Butternut Squash Coconut Curry

40 min

Garbanzo Bean Soup with Spinach

Garbanzo Bean Soup with Spinach

40 min

Roasted Cauliflower and Kale Soup

Roasted Cauliflower and Kale Soup

1 h 5 min