Makes: 6 servings
Prep: 20 minutes
Grill: 12 minutes
8 plum tomatoes (about 1 1/2 pounds), cored and halved
4 medium zucchini, sliced in half lengthwise
2 red bell peppers, cored, seeded, and quartered
2 yellow bell peppers, cored, seeded, and quartered
1 pound asparagus, ends trimmed
1 pound large mushrooms, stemmed
7 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1 1/4 teaspoons black pepper
1/3 cup toasted slivered almonds
1 slice white bread, torn into pieces
2 garlic cloves, peeled
2 tablespoons sherry vinegar
1. Place vegetables in a large bowl and toss with 4 tablespoons of the olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
2. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Grill vegetables 5 to 6 minutes per side. Set aside.
3. For sauce, place almonds, bread, and garlic in the bowl of a food processor. 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 mixture reaches the consistency of a paste. Cover and chill.
4. Serve vegetables with Romesco sauce.
Nutrition facts per serving: 457 calories, 14g protein, 46g carbohydrate, 26g fat (4g saturated), 8g fiber
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