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Think of this cooked vegetable salad as a sweet-and-sour take on ratatouille, and you're on the right lines.
Per serving (based on 6): 312kcals, 27.1g fat (3.5g saturated), 3.5g protein, 13.7g carbs, 12.4g sugar, 1.3g salt
I don’t make this for bottling; I find it easier to freeze. If you are a consummate vegetable bottler you’re probably cleverer than me (and you obviously have a pantry – I’m jealous).
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