Grilled Vegetables with Romesco Sauce Recipe

Step 1

In the bowl of a food processor (use a blender if you don't have a food processor), add the peppers, garlic, almonds, tomato paste, parsley, red wine vinegar, paprika, and large pinch of salt. Drizzle in oil and process until desired consistency is achieved.

Step 2

Serve immediately or in the refrigerator for up to two weeks.

Step 3

To grill vegetables, brush vegetables lightly with olive oil and sprinkle with salt and pepper. Cook on a grill that has been pre-heated to medium-high heat. Turn after achieving char marks on the underside. This can take 3 minutes or 5 minutes, depending on the type of vegetable you use. If you want to grill baby potatoes, boil them first in salted water for 5 minutes. I like to cut eggplant between ½ and ¼ inch. I like to cut summer squash into ½-inch slices so they don't get mushy. Grilled and roasted vegetables can be served hot, warm or at room temperature. They can also be cooked a day in advance and reheated in a 350-degree oven or brought to room temp.

Step 4

Serve Romesco on the side.