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.