Grilled Vegetables with Romesco Sauce

Grilled Vegetables with Romesco Sauce
Servings: 6 Prep 20 mins Grill 12 mins per batch


  • 8 plum tomatoes (about 1-1/2 pounds), cored and halved
  • 4 medium zucchini, sliced in half lengthwise
  • 2 sweet red peppers, cored, seeded and quartered
  • 2 yellow peppers, cored, seeded and quartered
  • 1 pound asparagus, ends trimmed
  • 1 pound large mushrooms, stemmed
  • 7 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons black pepper
  • 1/3 cup toasted slivered almonds
  • 1 slice white bread, torn into pieces
  • 2 cloves garlic, peeled
  • 2 tablespoons sherry wine vinegar

Make It

1. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.

2. Place tomatoes, zucchini, red and yellow peppers, asparagus and mushrooms in a large bowl and toss with 4 tablespoons of the olive oil,1 teaspoon of the salt and 1 teaspoon of the pepper. Toss in batches if necessary.

3. Grill, in batches if necessary, for about 5 to 6 minutes per side. Set aside.

4. In the bowl of a food processor, add almonds, bread and garlic. Process until nuts are ground. Add 4 of the grilled tomatoes, the remaining 3 tablespoons olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and the vinegar. Process until the consistency of a paste. Cover sauce and chill.

5. Serve vegetables with romesco sauce and Garlic Bread (recipe follows).

Fast Garlic Bread:

6. Grill six 1-inch-thick slices of crusty bread about 1 minute. Remove and rub with peeled garlic clove. Brush both sides lightly with extra-virgin olive oil. Sprinkle one side with kosher salt and a generous tablespoon of shredded Parmesan cheese. Return, cheese-side up, to grill, briefly, just until cheese melts slightly.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 457, Fat, total (g): 26, chol. (mg): 5, sat. fat (g): 4, carb. (g): 46, fiber (g): 8, pro. (g): 14, sodium (mg): 961, Percent Daily Values are based on a 2,000 calorie diet.