Vegetables with Romesco Sauce

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.

from Family Circle

Vegetables with Romesco Sauce
Servings: 8 Prep 15 mins Grill 10 mins to 12 mins

Ingredients

Grilled Vegetables:
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 ripe plum tomatoes, halved (about 1-1/2 pounds)
  • 4 zucchini (about 1-1/2 pounds), halved
  • 2 sweet red peppers, seeded and quartered
  • 2 sweet yellow peppers, seeded and quartered
  • 4 Belgian endive, halved lengthwise
  • 1 pound asparagus, trimmed
  • 1 large mushrooms, stemmed
  • 2 tablespoons balsamic vinegar
Romesco Sauce:
  • 1/4 cup whole blanched almonds, toasted
  • 1 slice white bread, toasted and torn into pieces
  • 1 large clove garlic, peeled
  • 4 grilled tomatoes (from Grilled Vegetables, above)
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

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.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 163, Fat, total (g): 8, chol. (mg): , sat. fat (g): 1, carb. (g): 20, fiber (g): 6, pro. (g): 6, sodium (mg): 252, Percent Daily Values are based on a 2,000 calorie diet.
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