This is one of my favorite meals to make for me and my husband (I'll post that recipe later), so I decided to make a baby version. This recipe is full of fiber, vitamin C, and flavor. When I make this I usually serve it with cous cous or polenta. I decided to add pureed quinoa this time. This is for babies 9+ months.
Here's what you'll need:
1 oz raw red bell peppers pureed
1 oz cooked eggplant puree (peel and cut up eggplant into small pieces. Cook in microwave with a little water for 5-8 minutes)
1 oz cooked yellow summer squash (I sauteed with olive oil and then pureed)
1 oz cooked zucchini squash (I sauteed with olive oil and then pureed)
1 oz finely chopped cherry tomatoes
1 tblsp cooked quinoa puree
pinch grated parmesan
pinch garlic powder
pinch herbs de Provence
Mix all ingredients together in a small bowl, serve and enjoy!