A dinner of leftovers

The grilled chicken is leftover from a previous dinner.

The gluten-free pasta with olives was also left over from a previous dinner.

To bulk it up and add some nutrition and fiber, I cut an eggplant into strips and brussel sprouts in quarters.  Place on a cookie sheet, drizzle with olive oil, salt and fresh pepper.  Bake at 325º for about 20 minutes.  Let it cool then add it to your dinner.

This meal is actually a wee bit too much for me to eat.  I usually eat smaller portions but more frequently.  But it's a good lesson because proportionately speaking, veggies should be about half your plate; meat and pastas only about a quarter of the plate.
If fruits and veggies are half your meal at every meal, you'll meet your daily fiber requirement no problem!