Vegetables with Romesco Sauce

By jojomail1

Summer grill recipe from Family Circle. Takes 10 minuts on grill, 15 minutes for sauce. Sauce can be made in advance and refrigerated for 24 hours but serve at room temperature.

Ingredients

• Grilled Vegetables:
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 ripe plum tomatoes, halved (about 1-1/2 pounds)
• 4 zucchini (about 1-1/2 pounds), halved
• 2 sweet red peppers, seeded and quartered
• 2 sweet yellow peppers, seeded and quartered
• 4 Belgian endive, halved lengthwise
• 1 pound asparagus, trimmed
• 1 large mushrooms, stemmed
• 2 tablespoons balsamic vinegar
• Romesco Sauce:
• 1/4 cup whole blanched almonds, toasted
• 1 slice white bread, toasted and torn into pieces
• 1 large clove garlic, peeled
• 4 grilled tomatoes (from Grilled Vegetables, above)
• 1 tablespoon sherry vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Details

Servings 8
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Directions

1. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
Grilled Vegetables:

2. Mix together olive oil, salt and pepper in large bowl. Add the vegetables; toss to coat well with oil.

3. Grill or broil the vegetables, working in batches if necessary, for 5 to 6 minutes per side or until cooked through. Transfer vegetables to serving platter, reserving 4 tomatoes for Romesco Sauce. Sprinkle vinegar over the grilled vegetables while still hot.
Romesco Sauce:

4. Place almonds, pieces of bread and garlic in food processor. Whirl until the almonds are ground. Add the reserved 4 grilled tomatoes, the vinegar, oil, salt and pepper. Whirl until the mixture is the consistency of a thick paste. Serve sauce in a bowl on the side with the vegetables. The sauce can be made a day ahead and stored in the refrigerator, covered. Let come to room temperature before serving. Makes 8 servings.