Grilled Vegetables with Romesco Sauce

Makes 6
Prep 20 m
Grill 12 m
Grill per batch



  1. 1 of 5 Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.
  2. 2 of 5 Place tomatoes, zucchini, red and yellow peppers, asparagus and mushrooms in a large bowl and toss with 4 tablespoons of the olive oil,1 teaspoon of the salt and 1 teaspoon of the pepper. Toss in batches if necessary.
  3. 3 of 5 Grill, in batches if necessary, for about 5 to 6 minutes per side. Set aside.
  4. 4 of 5 In the bowl of a food processor, add almonds, bread and garlic. Process until nuts are ground. Add 4 of the grilled tomatoes, the remaining 3 tablespoons olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and the vinegar. Process until the consistency of a paste. Cover sauce and chill.
  5. 5 of 5 Serve vegetables with romesco sauce and Garlic Bread (recipe follows).

Fast Garlic Bread:

  1. 1 of 1 Grill six 1-inch-thick slices of crusty bread about 1 minute. Remove and rub with peeled garlic clove. Brush both sides lightly with extra-virgin olive oil. Sprinkle one side with kosher salt and a generous tablespoon of shredded Parmesan cheese. Return, cheese-side up, to grill, briefly, just until cheese melts slightly.
Nutrition Information for Grilled Vegetables with Romesco Sauce
Servings Per Recipe: 6
Per Serving: 46 g carb., 26 g Fat, total, 5 mg chol., 961 mg sodium, 4 g sat. fat, 8 g fiber, 457 kcal cal., 14 g pro.
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Printed from 07/19/2019