Ingredients (serves 4)
2 red bell peppers (1/2” dice)
1 onion (1/2” dice)
1 can chick peas (drained & rinsed)
1 can black beans (drained & rinsed)
1/2 head of red cabbage (rough chop about 1” pieces)
3 cloves of garlic (peeled & cut in half)
2 jalapeños (deseeded 1/2” dice)
½ c olive oil
1 Tbsp Apple cider vinegar
1 ½ Tbsp honey
Sea salt to taste
½ c chopped cilantro
Juice of 1/2 lime
Method
Heat your oven to 425. Line two sheet trays with aluminum foil.
Toss the chopped cabbage with 2 Tbsp of your olive oil. Season with sea salt. Spread evenly over one sheet tray. Cover with aluminum foil and roast for 10 minutes. Remove the cover and roast for another 12 minutes.
Lower the heat to 400. In the second tray, toss the pepper, onions, and garlic together with 2 Tbsp of olive oil. Season with sea salt. Cover and roast for 10 minutes. Remove the cover and roast for 12 more minutes.
Whisk together the lime juice, vinegar, honey, and the rest of the olive oil. Mix everything together and season accordingly.
Finish with freshly chopped cilantro.