Grilled Veggies with Romesco Sauce

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Love & Lemons

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Ingredients

1 red bell pepper, roasted, skin and seeds removed
1 large or 2 small slices of ciabatta, toasted with butter or vegan butter
¼ cup hazelnuts, blanched & peeled*
¼ cup almonds, blanched & peeled*
2 garlic cloves
2 tablespoons tomato paste + 3 tablespoons water (or 3-4 tomatoes, I just didn’t have any)
1 teaspoon sweet paprika
2 tablespoons red wine vinegar
½ cup good extra-virgin olive oil
Red pepper flakes, to taste
Sea salt and fresh black pepper
Whatever veggies you like!
Extra-virgin olive oil
Sea salt and fresh black pepper
Sliced crusty bread (optional)

Dinner Healthy Mediterranean Vegan ...

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Preparation

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Step 1

Make the romesco sauce: Place the roasted pepper, ciabatta, hazelnuts, almonds, garlic, tomato paste & water (or tomatoes), paprika, and vinegar in a food processor with pinches of red pepper flakes, salt, and black pepper. Pulse until well combined. Drizzle in the olive oil and process to form a thick paste. Taste and adjust seasonings.

Step 2

Grill the veggies: Toss your favorite veggies with olive oil, salt, and pepper and grill! We had leeks, peppers, zucchini, and also grilled slices of ciabatta bread. We also roasted some potatoes in the oven (because I thought they would take too long to grill). 450 degrees for 20-25 minutes or until crispy and brown on the edges. Serve with the romesco sauce and some good wine.

Chef’s notes

*To blanch the nuts, drop in boiling water for about 30 seconds, remove and transfer to a bowl of water filled with ice. Skins should slide right off.

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Grilled Veggies with Romesco Sauce

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