The Tuscan Recipe
marinated kale, quinoa, eggplant meatballs (contains dairy), sautéed zucchini & carrots, grape tomatoes, parmesan, marinara, pesto
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Marinate the Kale
Chop kale into bite-sized pieces and massage with olive oil, salt, and lemon juice. Let it marinate for about 10 minutes.
- 3
Make Eggplant Meatballs
Preheat oven to 400°F (200°C). In a bowl, mix diced eggplant with breadcrumbs, cheese, egg, garlic powder, salt, and pepper. Form into meatballs and place on a baking sheet. Bake for 25 minutes or until golden brown.
- 4
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add zucchini and carrots, sauté for about 5-7 minutes until tender. Add grape tomatoes and cook for an additional 3 minutes.
- 5
Assemble the Dish
In a large serving bowl, combine quinoa, marinated kale, sautéed vegetables, and eggplant meatballs. Drizzle with marinara and pesto. Top with grated parmesan cheese before serving.
