4 Serves
38 Mins
Heat a large sauté pan over medium heat and add two swirls of olive oil.
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ItalianVitamin E
3 mg / 15 mgVitamin K
245 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
395 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
446 mg / 1,250 mgPotassium
1018 mg / 4,700 mgSodium
949 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
9 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Add the sliced green onions to the pan and sauté for two minutes until softened.
Incorporate the corn, carrots, squash, and broccoli into the pan. Season with salt and black pepper, then cook on medium-low heat for 15 minutes, stirring occasionally to prevent browning, until the vegetables are tender.
Stir in the fresh parsley, remove the pan from the heat, and allow the mixture to cool for 5 minutes.
Transfer the cooked vegetables to a large glass bowl and gently fold in the goat cheese until well combined. Taste and adjust seasoning with additional salt if necessary.
Prepare the tomato brodo by placing a medium pot on low heat with the tomatoes.
15
g21
g11
g
Italian