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Wood-fired veggies are topped with a tangy, herb-packed salsa verde for the perfect summertime side dish.
2 Clove garlic
2 Cup fresh flat-leaf parsley leaves
1/2 Cup capers
4 Whole fresh mint leaves
6 Whole gherkins in sweet vinegar
1 Tablespoon chopped anchovies
1 Basil, fresh
1 Tablespoon Dijon mustard
3 Tablespoon red wine vinegar
8 Tablespoon high-quality extra-virgin olive oil, plus more as needed
black pepper
sea salt
3 Whole Corn, ears
1 Whole bell pepper
1 Medium Medium zucchini, cut into thin strips
2 Large sweet potatoes, cut into rounds
1 Cup sliced halloumi cheese
2 Clove garlic
2 Cup fresh flat-leaf parsley leaves
1/2 Cup capers
4 Whole fresh mint leaves
6 Whole gherkins in sweet vinegar
1 Tablespoon chopped anchovies
1 Basil, fresh
1 Tablespoon Dijon mustard
3 Tablespoon red wine vinegar
8 Tablespoon high-quality extra-virgin olive oil, plus more as needed
As Needed black pepper
As Needed sea salt
: 350 ˚F
: 350 ˚F
3 Whole Corn, ears
1 Whole bell pepper
1 Medium Medium zucchini, cut into thin strips
2 Large sweet potatoes, cut into rounds
1 Cup sliced halloumi cheese