Preheat oven to 400 degrees. Trim the skin off the zucchini and squash, using four cuts to make them both rectangle shaped. Break the broccoli stalks into small florets. Dice the carrots, zucchini and squash into medium squares. In a large pot, boil water and blanch all the vegetables, making sure they are very soft. Combine the vegetables with the remaining ingredients in a large bowl. Pour the mixture into a loaf pan that has been coated with butter and dusted with flour. Make sure that the vegetables are evenly distributed. Bake 20 minutes at 400 degrees and then reduce to 275 degrees for 20 more minutes. Let cool and slice into 10 slices. Place one slice on each plate, drizzle with herb oil and serve with baby greens tossed with lemon juice and olive oil. Salt and pepper to taste. Makes 10 servings. Ingredients for Herb Oil: Roughly chop the parsley, thyme and chives. Place all ingredients in a blender and puree for 10 minutes them remove. Let stand for about 2 hours, then strain.
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|Serving Size: 1 Serving (2525g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3994 (74%)|
|Amt Per Serving||% DV|
|Total Fat 443.8g||592 %|
|Saturated Fat 78.8g||394 %|
|Monounsaturated Fat 286.7g|
|Polyunsanturated Fat 51.2g|
|Cholesterol 4230mg||1302 %|
|Sodium 2800.4mg||97 %|
|Potassium 4264.8mg||112 %|
|Total Carbohydrate 204.7g||60 %|
|Dietary Fiber 20.1g||80 %|
|Sugars, other 184.6g|
|Protein 159.1g||227 %|
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Calories per serving: 5367
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