Grilled Veggies with Romesco Sauce

Sweet, smoky, and tangy romesco sauce served with grilled veggies and ciabatta makes an easy, healthy weeknight summer dinner or appetizer. Vegan. Thank you to everyone who left well wishes last week about my poor thumb and helpful suggestions for my fighting-dog issue. Im doing much better now. Since I was one hand down last

Sweet, smoky, and tangy romesco sauce served with grilled veggies and ciabatta makes an easy, healthy weeknight summer dinner or appetizer. Vegan.

Thank you to everyone who left well wishes last week about my poor thumb and helpful suggestions for my fighting-dog issue. I’m doing much better now. Since I was one hand down last week my wonderful husband took over and cooked this lovely meal for us.

Sunday night, I sat back and drank wine while Jack carefully peeled, chopped, prepped, and grilled. I surely did not make fun of him for how long it could possibly take one to trim a pepper, and I tried hard to keep my “helpful suggestions” to a minimum.

And now about the food — romesco might just be my favorite sauce. Sweet, smoky, tangy… Serve it alongside veggies, fish, or meats, and don’t skimp on the grilled bread. Pop open a bottle of Cava, and pretend you’re on a patio somewhere in Barcelona.

Romesco sauce adapted from Vegetarian Cooking for Everyone, by Deborah Madison.

5.0 from 1 reviews

Grilled Veggies with Romesco Sauce

  PrintAuthor: IngredientsFor the romesco sauce: (makes 1½ cups)
  • 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
For the grilled veggies:
  • Whatever veggies you like!
  • Extra-virgin olive oil
  • Sea salt and fresh black pepper
  • Sliced crusty bread (optional)
Instructions
  • 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.
  • 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.
    • 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.3.4.3177
     

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