Tarte aux légumes de saison d'été/printemps🍴 (en 15 min) !

Prepare the green sauce by blending together garlic, parsley, fresh dill, apple cider vinegar, olive oil, fresh ginger, Mexican spices, capers, salt, and pepper until smooth.

Prepare the vegetables by trimming and cutting the cherry tomatoes, artichokes, and green asparagus as needed.

In a pan, heat olive oil and sauté the garlic until fragrant.

Add the artichokes, green beans, and asparagus to the pan and cook until tender.

Stir in the cherry tomatoes and season with Mexican spices, salt, and pepper.

Serve the sautéed vegetables drizzled with the green sauce.

Spice Level:

Dietary

Allergens