Step 1

Preheat oven to 425˚F.

Step 2

Add your vegetables to a roasting pan. Drizzle the vegetables with olive oil and toss to coat evenly.

Step 3

Roast in a preheated oven for 15 minutes. Stir once half way through so the vegetables roast evenly. Remove the pan from the oven and let it cool for 5-10 minutes.

Step 4

Add the vegetables to a food processor or blender. Add the lime juice, cilantro, salt, and pepper. Blend until the salsa verde is at the consistency you like.

Step 5

Serve with tortilla chips or with your favorite Mexican inspired dishes. Makes about two cups. Store extras in the refrigerator for up to three days, or freeze for longer.