Grilled Vegetables with Romesco Sauce

March 21, 2010

60 min or less total, appetizer, spring, summer, vegan

Information

Servings: 4
Time: 35 minutes active; 45 minutes total
Price: ~$5.75 total; ~$1.45 per serving
Nutrition (per serving):
Calories: 243.5
Protein: 5.9g
Fat: 1.6g
Saturated fat: 1.6g
Carbohydrates: 29.4g
Fiber: 4.4g
Sodium: 280.3mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

For the Romesco Sauce:

• 1 small red pepper
• 2 Tbsp EVOO, divided
• 1/4 cup blanched whole unsalted almonds
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1 large or two plum tomatoes, chopped
• 2 Tbsp sherry
• 1/2 tsp SnP, each

For the grilled vegetables (you can use virtually any mix of in-season vegetables):

• 1 large carrots, sliced on the bias
• 1 green pepper, sliced
• 1 large onion, quartered
• 4 small potatoes, cut into 1/4" slices

Preparation

1. Roast pepper in broiler, on a grill or in a grill pan coated with cooking spray until all sides are charred. Set pepper aside to let cool.
2. Meanwhile in a medium skillet, heat 1/2 Tbsp EVOO. Add almonds and cook over medium heat, stirring constantly, until golden, about 5 minutes. Transfer off heat and let cool. Do the same with the breadcrumbs in the same skillet and transfer to bowl with almonds.
3. Add another 1/2 Tbsp olive oil to the skillet. Cut red pepper into thick strips and add to the pan with garlic. Cook about 5 minutes until garlic is softened. Add the tomatoes and cook 1 minute longer.
4. Transfer all the ingredients to a food processor and pulse until emulsified. Add remaining 1 Tbsp EVOO, sherry and SnP, until smooth and well combined. Set aside.

For grilled vegetables:

1. Heat grill or grill pan to medium-high heat. Lightly brush vegetables with cooking spray or olive oil. When the grill surface begins smoking, grill vegetables until charred on both sides, carefully turning with tongs.