24 Ingredients
  • 1 medium red onion, cut into 1-inch pieces
  • 1 medium yellow squash, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • 3 carrots, peeled and cut into 1-inch pieces
  • 3 parsnips, peeled and cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 batch Italian Cornbread, recipe follows
  • 1 tablespoon red wine vinegar
  • 8 ounces small mozzarella balls
  • 8 fresh basil leaves, cut into chiffonade
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/2 cup grated Parmesan
  • 2 tablespoons diced sun-dried tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons shortening
Nutrition
489
24% daily value
8 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

41% 27

Saturated

45% 9

Trans

- 1

Monounsaturated

- 12

Polyunsaturated

- 4

Carbs

16% 49

Carbs (net)

- 43

Fiber

26% 6

Sugars

- 9

Sugars, added

- 0

Protein

31% 16

Cholesterol

18% 53

Sodium

33% 791

Calcium

49% 488

Magnesium

19% 80

Potassium

18% 848

Iron

17% 3

Zinc

19% 2

Phosphorus

71% 494

Vitamin A

55% 493

Vitamin C

33% 30

Thiamin (B1)

33% 0

Riboflavin (B2)

31% 0

Niacin (B3)

20% 3

Vitamin B6

28% 0

Folate equivalent (total)

41% 163

Folate (food)

- 83

Folic acid

- 47

Vitamin B12

38% 1

Vitamin D

127% 19

Vitamin E

22% 3

Vitamin K

25% 30

Sugar alcohols

- 0

Water

- 243
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