Grilled Vegetables with Romesco Sauce

This recipe is from an article I pulled out of an unnamed magazine.  It is perfect for summertime grilling!  Romesco Sauce originates from Catalina, Spain and is normally is made out of almonds, pine nuts, and/or hazelnuts, roasted garlic and olive oil. Enjoy!

Makes: 6 Servings
Prep: 20 Minutes
Grill: 12 Minutes

8 plum tomatoes (about 1.5 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 gloves, peeled
2 tablespoons sherry vinegar

1.  Place vegetables in a large bowl and toss with 4 tablespoons of the olive oil, 1 teaspoons 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 Information: 457 calories, 14 g protein, 46 g carbs, 25 g fat (4 g saturated), 8 g fiber

Romesco is a sauce originating in Tarragona (Catalonia, Spain) that is typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and nyoras – a smaller, sweet, dried variety of red bell pepper. Other common ingredients include roasted tomatoes, red wine vinegar and onion. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is perhaps most often served with seafood, but can also be served with a wide variety of other foods including poultry and vegetables, particularly calçots.
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