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
703
35% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

57% 37

Saturated

62% 12

Trans

- 2

Monounsaturated

- 16

Polyunsaturated

- 6

Carbs

25% 74

Carbs (net)

- 65

Fiber

35% 9

Sugars

- 12

Sugars, added

- 0

Protein

44% 22

Cholesterol

26% 78

Sodium

46% 1098

Calcium

70% 698

Magnesium

28% 112

Potassium

33% 1159

Iron

26% 5

Zinc

19% 3

Phosphorus

99% 691

Vitamin A

73% 658

Vitamin C

66% 40

Thiamin (B1)

39% 1

Riboflavin (B2)

35% 1

Niacin (B3)

23% 5

Vitamin B6

25% 1

Folate equivalent (total)

60% 240

Folate (food)

- 114

Folic acid

- 74

Vitamin B12

21% 1

Vitamin D

0% 1

Vitamin E

22% 4

Vitamin K

51% 41
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