Veggie Stack with Cauliflower Couscous and Pesto Vin. Recipe | Yummly

Veggie Stack with Cauliflower Couscous and Pesto Vin.

YEPRECIPES
26Ingredients
30Minutes
550Calories

Ingredients

US|METRIC
  • 1 cup ricotta cheese
  • 1 package fresh basil (about 1 oz, stems removed)
  • 1/4 teaspoon granulated garlic
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1/2 cup pinenuts
  • 1/4 cup oil
  • pepper
  • salt
  • 1 head cauliflower
  • 1 tablespoon oil
  • 1 cup yellow onion (diced)
  • 1/4 teaspoon granulated garlic
  • 1/4 cup white wine
  • 3/4 cup vegetable broth
  • kosher salt (to taste)
  • olive oil spray
  • salt
  • pepper
  • granulated garlic
  • 1 yellow zucchini (angle sliced 1/2 inch thick)
  • 1 zucchini (Green, angle sliced 1/2 inch thick)
  • 1 orange pepper (angle sliced 1/2 inch thick)
  • 1 tomato (sliced 1/2 inch thick)
  • 1 red onion (sliced 1/2 inch thick, optional)
  • 1 eggplant (sliced 1/2 inch thick, optional)
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    NutritionView More

    550Calories
    Sodium36% DV870mg
    Fat58% DV38g
    Protein33% DV17g
    Carbs13% DV38g
    Fiber48% DV12g
    Calories550Calories from Fat340
    % DAILY VALUE
    Total Fat38g58%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol30mg10%
    Sodium870mg36%
    Potassium1420mg41%
    Protein17g33%
    Calories from Fat340
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber12g48%
    Sugars15g30%
    Vitamin A35%
    Vitamin C220%
    Calcium25%
    Iron15%

    * 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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