INGREDIENTS
10
Asparagus spears, cut into 2” pieces
1
Bell pepper
3 cups
Broccoli florets, fresh
1
head Cauliflower
1
Eggplant or about 1 1/2 cups, small
1/2 tsp
Garlic, granulated
1/2
Onion, medium
20
Radishes
2
Squash
2
Turnips, small
1
Salt & pepper
1/2 cup
Olive oil
1
Parmesan cheese
4 T. of basil pesto, heaping (homemade or your favorite brand)