serve hot or cold or
on a bed of greens or in
a sandwich later
source, 3 servings
3 medium zucchini sliced long and thin, roasted with olive oil, kosher salt & pepper until dark brown, then drizzled with lemon juice; 1 can small white beans, rinsed and drained; pesto: 1 T minced garlic, 1/2 c basil, kosher salt & pepper, 1/4 c olive oil, 2 T white wine vinegar
put beans over zucchini, blend pesto, pour on top, serve with red pepper flakes
haikuveg 