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Grilled summer vegetables


Makes 8 servings
Prep 30 minutes. Grill 10 minutes

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  • 1 jar roasted red peppers drained
  • 1/4 cup slivered almonds
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 cloves garlic
  • 1/4 tsp. salt
  • 1/4 tsp pepper
  • 2 large zucchini cut lengthwise
  • 2 large summer squash cut lengthwise
  • 4 sweet peppers combo of red and orange cored seeded and quartered
  • 1 lb. of asparagus woody ends removed
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper



Step 1

Place roasted red peppers alomonds, Olive oil, vinegar, garlic, salt and pepper in a blender.
Blend until smooth
cover and refrigerate until serving

Heat a gas grill to medium high. Lightly grease grill rack.
In a large bowl toss veges. with olive oil and season with salt and pepper.
Grill vegetables about 4-5 minutes per side, turning as needed to avoid burning.
Serve warm or at room temp. with romensco sauce to the side.


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