Sweet Sunday Morning
2 Tbsp olive oil
pinch salt
1 medium onion, diced
3 parsnips, peeled and sliced
1/2 eggplant
3 cloves garlic
1 tsp chili powder
1 head broccoli
2 tsp apple cider vinegar
fresh ground orange-lemon pepper to taste
Heat oil and salt and add onion. Cook, stirring occasionally, until the onions begin to caramelize. Add parsnips and continue cooking. When the pan begins to gather crust, deglaze with water. Add chili powder, eggplant, and garlic. Place a lid over the top and continue cooking 5 min. Add broccoli and continue cooking until broccoli is tender. Add cider vinegar.
Serving size: 1/2 recipe (this is a really generous serving size, about twice what is pictured above)
Calories: 368, protein: 7 g, fiber: 15 g, fat 15 g
