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.
Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
Mix together olive oil, salt and pepper in large bowl. Add the vegetables; toss to coat well with oil.
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.
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.