Grilled Vegetables with Romesco Sauce Recipe
Serves: 2 cups
  • 12 ounce jar* roasted red bell peppers, drained
  • 1 clove garlic, peeled
  • ¾ cup blanched (i.e. skins removed) almonds, toasted (use sunflower seeds for a nut-free version)
  • 2 teaspoons tomato paste
  • ¼ cup flat leaf parsley leaves and tender stems
  • 2 Tablespoons red wine vinegar
  • 2 teaspoons smoked paprika
  • large pinch of sea salt
  • ½ cup unrefined, cold-pressed olive oil
  1. In the bowl of a food processor (use a blender if you don't have a food processor), add the peppers, garlic, almonds, tomato paste, parsley, red wine vinegar, paprika, and large pinch of salt. Drizzle in oil and process until desired consistency is achieved.
  2. Serve immediately or in the refrigerator for up to two weeks.
  3. To grill vegetables, brush vegetables lightly with olive oil and sprinkle with salt and pepper. Cook on a grill that has been pre-heated to medium-high heat. Turn after achieving char marks on the underside. This can take 3 minutes or 5 minutes, depending on the type of vegetable you use. If you want to grill baby potatoes, boil them first in salted water for 5 minutes. I like to cut eggplant between ½ and ¼ inch. I like to cut summer squash into ½-inch slices so they don't get mushy. Grilled and roasted vegetables can be served hot, warm or at room temperature. They can also be cooked a day in advance and reheated in a 350-degree oven or brought to room temp.
  4. Serve Romesco on the side.
*Feel free use homemade roasted peppers in this recipe! You'll need about 3-4 peeled and seeded roasted peppers, depending on the size. See the Basics section of my cookbook for how to roast red peppers.
Recipe by Pamela Salzman at