Some dishes stay with you long after the meal ends—and this is one of them.
A few summers ago, Bill and I were vacationing on Martha’s Vineyard, where we enjoyed some of the best meals we’ve ever had. On our very first night, we followed a local’s recommendation and had dinner at The Covington. Tucked into the specials menu was an appetizer that stopped us both: squash and green beans with a creamy romesco sauce.
Bill was skeptical.
I was intrigued.
We ordered it—and then promptly cleaned the plate.
I was completely in heaven. The vegetables were tender and vibrant, the romesco rich and velvety, with just enough depth to make the dish feel indulgent without being heavy. I knew immediately this was something I needed to recreate at home—and I’m happy to say, I’ve come pretty close.
🍽️ Why You’ll Want This Dish in Your Rotation
This is one of those rare recipes that feels both special and effortless.
- It works beautifully as an appetizer for a dinner party
- It’s just as perfect as a side dish alongside grilled chicken, fish, or a simple roast
- It’s elegant enough for guests, but easy enough for a weeknight
I make this year-round, but it truly shines in the warmer months when squash and green beans are abundant at farmers markets—or overflowing in backyard gardens. This is absolutely a bookmark-worthy recipe.
🥗 A Feel-Good Dish That Happens to Be Delicious
Beyond how good it tastes, this dish is packed with ingredients that love you back.
- Bell peppers (a key part of romesco) support gut health and are rich in fiber, folate, potassium, and vitamin A
- Zucchini delivers a boost of vitamin C, potassium, magnesium, and folate
- Green beans are a great source of protein and fiber, help lower cholesterol, and fight inflammation
It’s nourishing, satisfying, and deeply flavorful—proof that vegetables can absolutely be the star of the plate.
Squash & Green Beans with Romesco Sauce
Ingredients:
- ½ cup almonds
- 1 12oz jar roasted red bell peppers, drained
- ÂĽ cup tomato paste
- 1 tablespoon apple cider vinegar
- 3 garlic cloves, pressed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon thyme
- ÂĽ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ÂĽ cup olive oil
- 3 tablespoons olive oil, divided
- 2 shallots, thinly sliced
- 8 ounces green beans, washed and trimmed
- 2 small zucchini, cut in thirds, then into wedges
- 2 small yellow squash, cut in thirds, then into wedges
- 2 tablespoons chives, chopped
Directions:
- In a small skillet over medium heat, toast the almonds for 5 minutes. Remove from the heat and cool. Place the almonds in the bowl of a food processor fitted with the multi-use blade and pulse until coarsely chopped. Add the peppers, tomato paste, apple cider vinegar, garlic, paprika, garlic powder, thyme, cayenne, black pepper and salt and blend until smooth. Remove the sauce to a bowl and stir in the olive oil. Set aside.
- In a clean small skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Add one shallot and fry until golden brown, about 15 minutes. When golden, remove from the oil and drain on paper towels.
- Meanwhile, prepare a bowl of ice water and set aside. In a large saucepan, bring 3 cups of water to a boil. Add the green beans and and cook until crisp-tender, 3-5 minutes. Drain and immediately plunge into the ice water.
- Heat 2 tablespoons oil over medium-high heat in a large skillet until the oil shimmers, about 3 minutes. Add the zucchini and squash and sauté 5 minutes. Season with salt and pepper.
- To serve, place half of the romesco sauce on a serving plate. Top with the green beans, squash and shallot. Sprinkle with the fried shallot and chives. Dollop remaining romesco sauce around the edge of the plate.
Makes 4 servings.
âś… Easy, Easier, Easiest Options:
✨ Easy: Use a purchased romesco or Arrabbiata sauce from the pasta aisle.
✨ Easier: Use precut vegetables in the produce section.
✨ Easiest: Purchase frozen vegetables and premade sauce. Remember: it never has to be homemade.
✨ The Takeaway
This is the kind of dish that surprises people. It’s unexpected, colorful, and memorable. Whether you’re serving it to guests or enjoying it quietly at home, it has that restaurant-quality feel that makes a meal feel a little more special.
Sometimes all it takes is one plate on vacation to change how you cook forever.
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Here’s to dishes inspired by travel, shared plates, and cleaning the bowl every time
Cheers,
Colleen 🥂
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