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Veggie Stack with Cauliflower Couscous and Pesto Vin.
YEPRECIPES26Ingredients
30Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup ricotta cheese
- 1 pkg. fresh basil (about 1 oz, stems removed)
- 1/4 tsp. granulated garlic
- 2 Tbsp. water
- 1 Tbsp. rice vinegar
- 1/2 cup pinenuts
- 1/4 cup oil
- pepper
- salt
- 1 head cauliflower
- 1 Tbsp. oil
- 1 cup yellow onion (diced)
- 1/4 tsp. 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
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium880mg37% |
| Potassium1540mg44% |
| Protein17g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber13g52% |
| Sugars16g |
| Vitamin A35% |
| Vitamin C230% |
| 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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