Vegetables with Romesco Sauce
Recipe from
Family Circle
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.
Servings:
Makes 8 servings.
Prep Time:
15 mins
Total Time:
25 mins
Ingredients
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Grilled Vegetables:see savings
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1/4 cupextra-virgin olive oilsee savings
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1 teaspoonsaltsee savings
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1 teaspoonblack peppersee savings
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8ripe plum tomatoes, halved (about 1-1/2 pounds)see savings
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4zucchini (about 1-1/2 pounds), halvedsee savings
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2sweet red peppers, seeded and quarteredsee savings
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2sweet yellow peppers, seeded and quarteredsee savings
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4Belgian endive, halved lengthwisesee savings
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1 poundasparagus, trimmedsee savings
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1 largemushrooms, stemmedsee savings
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2 tablespoonsbalsamic vinegarsee savings
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Romesco Sauce:see savings
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1/4 cupwhole blanched almonds, toastedsee savings
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1 slicewhite bread, toasted and torn into piecessee savings
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1 largeclove garlic, peeledsee savings
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4grilled tomatoes (from Grilled Vegetables, above)see savings
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1 tablespoonsherry vinegarsee savings
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2 tablespoonsextra-virgin olive oilsee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonblack peppersee savings
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Directions
1.
Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
2.
Grilled Vegetables: 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.
4.
Romesco Sauce: 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 information
Per serving: Calories 163, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 252 mg, Carbohydrate 20 g, Fiber 6 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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