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Grilled Vegetables with Romesco Sauce

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

  1. 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.

  2. For the Vegetables

  3. 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.