Grilled Vegetables with Romesco Sauce

Grilled Vegetables with Romesco Sauce Recipe - Spanish Cuisine

Region / culture: Spain | Preparation time: 20 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

Grilled vegetables with Romesco sauce is a delicious and healthy dish that is perfect for summer grilling. The combination of fresh vegetables and a flavorful nutty sauce makes for a satisfying meal that is sure to impress your guests.

History

The Romesco sauce originated in the Catalonia region of Spain and is traditionally made with roasted red peppers, tomatoes, almonds, and garlic. It is a versatile sauce that can be used as a dip, spread, or dressing for various dishes. Grilled vegetables have been a popular dish for centuries, as grilling enhances the natural flavors of the vegetables and adds a smoky charred taste.

Ingredients

8 plum tomatoes, halved
4 medium zucchini, sliced in half lengthwise
2 sweet red peppers, quartered
2 yellow peppers, quartered
1 lb (454 g) asparagus, ends trimmed
1 lb (454 g) large mushrooms, stemmed
7 tbsp olive oil
1.5 tsp salt
1.25 tsp black pepper
0.33 cup toasted slivered almonds
1 slice white bread, torn into pieces
2 cloves garlic
2 tbsp sherry wine vinegar

How to prepare

Preheat an outdoor grill.
In a bowl, combine the first 6 ingredients and toss with 4 tbsp of oil, 1 tsp each of salt and pepper.
Grill the mixture for 6 minutes on each side.
Remove from the grill and set aside.
In a food processor, add almonds, bread, and garlic.
Process until the nuts are ground.
Add the remaining 4 grilled tomatoes, the remaining oil, the remaining salt and pepper, and the vinegar to the food processor.
Process until the mixture forms a paste.
Cover the sauce and chill it.
Serve the grilled vegetables with the sauce and garlic bread.

Variations

Add grilled onions or eggplant to the vegetable mix for added flavor.
Use different nuts such as hazelnuts or pine nuts in the Romesco sauce for a unique twist.
Add smoked paprika or chili flakes to the sauce for a spicy kick.

Cooking Tips & Tricks

Make sure to preheat your grill before cooking the vegetables to ensure even cooking.

- Toss the vegetables with oil, salt, and pepper before grilling to enhance their flavor.

- Use a food processor to easily make the Romesco sauce by grinding the almonds, bread, and garlic before adding the remaining ingredients.

- Chill the Romesco sauce before serving to allow the flavors to meld together.

Serving Suggestions

Serve the grilled vegetables with Romesco sauce as a main dish or as a side dish to grilled meats or seafood. Pair with a fresh green salad or garlic bread for a complete meal.

Cooking Techniques

Grilling the vegetables enhances their natural flavors and adds a smoky charred taste. Make sure to grill the vegetables until they are tender but still slightly crisp for the best texture.

Ingredient Substitutions

Use any combination of your favorite vegetables such as bell peppers, eggplant, or cherry tomatoes.

- Substitute almonds with hazelnuts or pine nuts in the Romesco sauce.

- Use gluten-free bread or breadcrumbs for a gluten-free version of the sauce.

Make Ahead Tips

The Romesco sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The grilled vegetables can also be prepared in advance and reheated before serving.

Presentation Ideas

Arrange the grilled vegetables on a platter and drizzle the Romesco sauce on top for a colorful and appetizing presentation. Garnish with fresh herbs or a sprinkle of toasted almonds for added texture.

Pairing Recommendations

Pair grilled vegetables with Romesco sauce with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir. Serve with crusty bread or grilled garlic bread for a complete meal.

Storage and Reheating Instructions

Store any leftover grilled vegetables and Romesco sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the vegetables in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 7g

- Sugars: 10g

Fats

- Total Fat: 21g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 45%

- Vitamin C: 190%

- Calcium: 10%

- Iron: 15%

Alergens

Contains almonds and wheat (from the bread)

Summary

Grilled vegetables with Romesco sauce is a nutritious dish that is high in vitamins and minerals, low in saturated fat, and a good source of fiber and protein.

Summary

Grilled vegetables with Romesco sauce is a flavorful and nutritious dish that is perfect for summer grilling. The combination of fresh vegetables and a nutty sauce makes for a satisfying meal that is sure to impress your guests. Enjoy this dish as a main course or as a side dish to grilled meats or seafood.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day, with the sun shining brightly and a gentle breeze blowing through the trees in my backyard. I had just finished harvesting a bounty of fresh vegetables from my garden, and I was in the mood for something light and flavorful to complement them.

I decided to try my hand at grilling the vegetables, as I had heard that this method of cooking brought out their natural sweetness and charred flavor. As I gathered the zucchinis, bell peppers, onions, and asparagus, I remembered a recipe I had come across in an old cookbook for Grilled Vegetables with Romesco Sauce.

Romesco Sauce was a Spanish sauce made with roasted red peppers, tomatoes, almonds, and garlic. It was rich and flavorful, with a hint of smokiness from the roasted vegetables. I had never made it before, but the combination of ingredients sounded delicious and I was eager to give it a try.

I set to work roasting the red peppers and tomatoes over the open flame of my grill, letting them char and blister until their skins were blackened and smoky. The scent of the vegetables cooking filled the air, mingling with the warm aroma of the herbs in my garden.

While the vegetables roasted, I toasted a handful of almonds in a dry skillet until they were golden and fragrant. I then blended them in a food processor with the roasted red peppers, tomatoes, garlic, olive oil, and a splash of sherry vinegar. The mixture came together into a thick, ruby-red sauce that tasted of summer and sunshine.

As I grilled the vegetables, I brushed them with a bit of olive oil and sprinkled them with salt and pepper. The heat of the grill transformed them, caramelizing their sugars and giving them a smoky, charred flavor. I carefully arranged them on a platter, drizzling the Romesco Sauce over the top and garnishing with a sprinkle of chopped fresh herbs.

The first bite was a revelation. The vegetables were tender-crisp and bursting with flavor, their natural sweetness enhanced by the smoky Romesco Sauce. The almonds added a rich, nutty note that complemented the charred vegetables perfectly. It was a dish that tasted of summer, of sunshine and warmth, and I knew that it would become a staple in my kitchen.

Over the years, I have made Grilled Vegetables with Romesco Sauce countless times, each time with a slight variation depending on the vegetables I have on hand or the herbs growing in my garden. Sometimes I add a bit of smoked paprika to the sauce for an extra kick of flavor, or substitute pine nuts for the almonds for a different texture.

I have shared this recipe with friends and family, who have all marveled at the simplicity and deliciousness of the dish. It has become a go-to recipe for summer gatherings, a dish that never fails to impress and satisfy.

The memory of that first time making Grilled Vegetables with Romesco Sauce remains vivid in my mind, a reminder of the joy and satisfaction that cooking can bring. It is a recipe that has become a part of my culinary repertoire, one that I will continue to make and share for years to come. And every time I make it, I am transported back to that warm summer day in my backyard, the scent of roasting vegetables and herbs filling the air, and the taste of sunshine on my tongue.