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Ingredients
US|METRIC
8 SERVINGS
- 1 Italian eggplant (medium, 1 pound, sliced into 1/2-inch rounds)
- 2 Tbsp. kosher salt
- 2 red bell peppers (large)
- 1/3 cup pine nuts (may substitute slivered almonds)
- 3/4 cup virgin olive oil (extra-)
- 15 cloves garlic (smashed)
- 2 cups parsley leaves (lightly packed, and tender stems)
- 1/2 cup sage leaves (packed, plus more for garnish)
- 1/3 cup red wine vinegar
- 5 portobello mushroom caps (large)
- 1 lb. delicata squash
- 1 white onion (large, cut into 1/2-inch slices)
- 1/2 tsp. cracked black pepper (freshly)
- 6 oz. smoked gouda (may substitute smoked mozzarella or a vegan cheese)
- orzo (Cooked, or couscous, for serving)
- balsamic vinegar (for drizzling)
- rosemary sprigs (for garnish, optional)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium1990mg83% |
| Potassium760mg22% |
| Protein11g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A50% |
| Vitamin C120% |
| Calcium25% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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