With an impressive assortment of grilled vegetables, this side dish takes center stage. Romesco sauce, a blend of grilled tomatoes and ground almonds, provides a perfect accent.
1. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.Grilled Vegetables:
2. Mix together olive oil, salt and pepper in large bowl. Add the vegetables; toss to coat well with oil.
3. Grill or broil the vegetables, working in batches if necessary, for 5 to 6 minutes per side or until cooked through. Transfer vegetables to serving platter, reserving 4 tomatoes for Romesco Sauce. Sprinkle vinegar over the grilled vegetables while still hot.Romesco Sauce:
4. Place almonds, pieces of bread and garlic in food processor. Whirl until the almonds are ground. Add the reserved 4 grilled tomatoes, the vinegar, oil, salt and pepper. Whirl until the mixture is the consistency of a thick paste. Serve sauce in a bowl on the side with the vegetables. The sauce can be made a day ahead and stored in the refrigerator, covered. Let come to room temperature before serving. Makes 8 servings.