This hearty melody of veggies is cooked in a roasted tomato sauce and served over a fresh parsley and lemon infused rice.  This tasty Vegan meal is perfect for a cold day and easy enough for any day

Ingredients
Fire roasted crushed tomatoes {2, 14oz cans}
About 7 brussel sprouts
1 eggplant
2 leaves of Kale
1 yellow pepper
1/5th of a Purple onion { cut 3 thin lengthwise slices out of whole onion, giving you layers in each slice }
fresh Italian parsley (about handful 12 leaves)
2 clove garlic
cumin
paprika
olive oil
white rice
1 lemon

-Take the {eggplant, pepper, onion & Brussels} chop them up, toss with oil and through them in a baking dish.

Start roasting at 415

-In the mean time through water on the stove and begin rice cooking process
– Heat skillet add oil- once on med heat add chopped garlic. Make sure garlic does…