Dinner with Tattooed Chef plant based butter balsamic glazed vegetables blend of green & yellow zucchini, red peppers, cherry tomatoes and asparagus in a balsamic glaze, plant based butter balsamic glazed vegetables
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PRECOOKED GREEN ZUCCHINI, PRECOOKED RED PEPPERS, PRECOOKED YELLOW ZUCCHINI, CHERRY TOMATOES, PRECOOKED ASPARAGUS, EXTRA VIRGIN OLIVE OIL, WATER, PLANT BASED BUTTER (EXTRA VIRGIN OLIVE OIL, COCOA BUTTER, SUNFLOWER LECITHIN), BALSAMIC VINEGAR (WINE VINEGAR, CONCENTRATED GRAPE MUST, COLOR: CARAMEL), SALT, WHITE VINEGAR, GARLIC POWDER, PARSLEY, OREGANO, GARLIC, SUGAR, BLACK PEPPER.
Tattooed Chef, frozen vegetables, serving 113 GRM, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as plant-based meat, butter, zucchini. Half of it left? Use up the plant-based meat.