INGREDIENTS
1/2 head
cauliflower
10 oz
mushrooms
2 cups
carrots
2 cups
eggplant chunks
56 oz
tomatoes
6
garlic cloves
2 tbsp
tomato paste
2 tbsp
agave nectar
2 tbsp
balsamic vinegar
1 1/2 tbsp
oregano
1 tbsp
basil
1 1/2 tsp
rosemary
1 serving
salt and pepper