Grilled Vegetables with Romesco Sauce Recipe
Servings: 2 cups
Ingredients
- 12 ounce jar* roasted red bell peppers drained
- 1 clove garlic peeled
- 3/4 cup blanched i.e. skins removed almonds, toasted (use sunflower seeds for a nut-free version)
- 2 teaspoons tomato paste
- 1/4 cup flat leaf parsley leaves and tender stems
- 2 Tablespoons red wine vinegar
- 2 teaspoons smoked paprika
- large pinch of sea salt
- 1/2 cup unrefined cold-pressed olive oil
Instructions
- 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 a pinch of salt. Drizzle in oil and process until desired consistency is achieved.
- Serve immediately or in the refrigerator for up to two weeks.
- 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 1/2 and 1/4 inch. I like to cut summer squash into 1/2-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.
- Serve Romesco on the side.
Notes
*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.