Go Back
Grilled Vegetables with Romesco Sauce
Print

Grilled Vegetables with Romesco Sauce

Ingredients

Romesco Sauce

  • 1 large grilled red pepper
  • 2 cloves garlic
  • 1/2 c toasted or stale bread crumbs
  • 2 large roma tomatoes chopped
  • 1/2 c toasted slivered almonds
  • 2 T parsley
  • 2 T red wine vinegar
  • 1 t smoked paprika
  • 1/2 t red pepper flakes
  • zest of 1/2 lemon
  • 1/2 c extra virgin olive oil
  • salt and pepper to taste

Grilled Vegetables

  • 2 small eggplants
  • 2 c crimini mushrooms
  • 1 yellow pepper
  • 1 red pepper
  • 2 leeks

Instructions

For the Romesco Sauce

  • Pulse the first 10 ingredients in a food processor until very finely chopped.  With the motor running, slowly add the oil and process until smooth.  Season with salt and pepper.
  • For the Vegetables
  • Toss the Vegetables in 1/2 c olive oil and 1 clove garlic. Salt & Pepper. Grill in groups on Medium High Heat. Cook, turning occasionally, until vegetables are lightly charred all over, about 10-12 minutes. Place on platter and serve immediately or at room temperature.