Roasted Eggplant and Butternut Squash Stacks with red kidney beans sauteed with kale, served with chimmichuri sauce.

Ingredients:  eggplant, butternut squash, red kidney beans, kale, tomatoes, parsley, mint, garlic, apple cider vinegar, herbs and spices.

**This meal freezes well and reheats best on the stove, alternatively in the microwave.

Cal: 384, Fibre: 18g, Protein: 25g