Roasted and Grilled Market Vegetables with Thai Peanut Sauce (for 2+)


This dish celebrates the pivot to SPRING with a medley of grilled and roasted vegetables – yellow squash/zucchini, cauliflower, broccoli, bell peppers, and acorn/butternut squash. Jay’s piquant Thai Peanut-Lime Sauce (prepared with ginger, garlic, lime juice, GF soy sauce, peanut butter, and sesame oil) is served on the side as a dip or sauce.