Ingredients

The following ingredients have 2 Servings
  • 2 whole pickled jalapeños in escabeche (I like Embasa brand)
  • 3 tablespoons cilantro, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons lime juice
  • 4 tablespoons extra virgin olive oil
  • 3 whole yellow crookneck summer squash, cut into bite sized pieces. (Zucchini can be substituted)
  • 12 ounces cauliflower florets, in bite sized pieces
  • 2-4 tablespoons olive oil
  • salt
  • 1 cup cooked cranberry beans

Instruction

  • Combine all ingredients for Salsa Verde. Season to taste, and set aside to let the flavors combine.
  • Preheat oven to 450.
  • Toss squash and cauliflower in olive oil. You want each piece to be lightly coated in oil.
  • Spread vegetables on a cookie sheet in a single layer, sprinkle generously with salt and roast until browned and soft — 20-30 minutes. Let cool.
  • Combine beans and roasted vegetables with salsa verde. Serve at room temperature.