INGREDIENTS
1 bunch
young carrots
1 small head
cauliflower
1 small head
romanesco
1 1/2 lb
brussels sprouts
2 cups
beans
4 oz
feta cheese
1 serving
extra virgin olive oil
1 serving
sea salt
1 cup
cilantro leaves and tender stems
1 cup
dill fronds
1/2 cup
mint leaves
1/4 cup
basil
1 serving
red wine vinaigrette