Free Online Recipes
 |  

Sign Up login
 
 

Grilled Vegetables with Romesco Sauce Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Grilled Vegetables with Romesco Sauce

Category   Appetizers
Sub Category   None

Ingredients
8 plum tomatoes (about 1 1/2 lb) cored and halved
4 med. zucchini, sliced in hlf lengthwise
2 red bell peppers, cored, seeded, and quartered
2 yellow bell peppers, cored, seeded, and quartered
1 lb asparagus, ends trimmed
1 lb large mushrooms, stemmed
7 tbsp extra virgin olive oil
1 1/2 tsp salt
1 1/4 tsp black pepper
 
1/3 cup toasted slivered almonds
1 slice white bread torn into pieces
2 garlic cloves, peeled
2 tbsp sherry vinegar

Instructions
Place vegetables in a large bowl and toss with 4 tbsp of the olive oil, 1 tsp of the salt and 1 tsp of the pepper.
Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Grill vegetables 5 to 6 min. per side. Set aside.
For sauce, place almonds, bread, and garlin in the bowl of a food processor. Process until nuts are ground. Add 4 of the grilled tomatoes, the remaining 3 tbsp olive oil, the remaining 1/2 tsp salt and 1/4 tsp pepper, and the vinegar. Process until mixture reches the consistency of paste. Cover and chill.


Originally Submitted
6/2/2009





0 Out of 5 from 0 reviews

You can add this Grilled Vegetables with Romesco Sauce recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.