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Grilled Summer Vegetables and Romesco Sauce

Grilled Summer Vegetables and Romesco Sauce

Nutrition Facts
  • cal. (kcal) 197
  • Makes: 8 servings
  • Prep: 30 mins
  • Grill: 10 mins
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Ingredients

Sauce
  • 1 12 - ounce jar roasted red peppers, drained
  • 1/4 cup slivered almonds
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Vegetables
  • 2 large zucchini, cut lengthwise into 1/4-inch planks
  • 2 large summer squash, cut lengthwise into 1/4-inch planks
  • 4 sweet peppers (combination of red and orange) cored, seeded and quartered
  • 1 pound asparagus, woody ends removed
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

Sauce
  1. Place roasted red peppers, almonds, olive oil, vinegar, garlic, salt and pepper in a blender. Blend until smooth. Cover and refrigerate until serving.
Vegetables
  1. Heat a gas grill to medium-high or a charcoal grill to medium-hot. Lightly grease grill rack.
  2. In a large bowl, toss vegetables with olive oil and season with salt and pepper. Grill vegetables about 4 to 5 minutes per side, turning as needed to avoid burning.
  3. Serve warm or at room temperature with romesco sauce on the side.

Nutrition Information for Grilled Summer Vegetables and Romesco Sauce

Servings Per Recipe: 8
PER SERVING: 197 cal., 15 g total fat (2 g sat. fat), 381 mg sodium, 13 g carb. (5 g fiber), 4 g pro.

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