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Recipe
Grilled vegetables with romesco sauce
(Verduras a la plancha con salsa romesco)
Difficulty: Easy
Grilled vegetables with romesco sauce. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg /©ICEX
The intensely flavored Romesco sauce needs a refreshing wine that can withstand the bitter nuances of the vegetables and the garlic. For example, a white wine made with white Grenache grapes from the Catalan Terra Alta DO.
For the romesco sauce:125 ml Spanish extra virgin olive oil
1 red pepper
6 ripe tomatoes
1 garlic head, sliced horizontally without the outside skin
1 onion
3 dried red peppers
60 gr blanched almonds
30 gr white bread without crust
15 ml Sherry wine vinegar
a pinch of pimentón (Spanish paprika)
pinch of salt
For the grilled vegetables:1 red pepper
1 green pepper
1 yellow pepper
1 courgette
1 eggplant
a bunch of green asparagus
For the romesco sauce:4.375 fl. oz Spanish extra virgin olive oil
1 red pepper
6 ripe tomatoes
1 garlic head, sliced horizontally without the outside skin
1 onion
3 dried red peppers
2.125 oz blanched almonds
1 oz white bread without crust
0.5 fl. oz Sherry wine vinegar
a pinch of pimentón (Spanish paprika)
pinch of salt
For the grilled vegetables:1 red pepper
1 green pepper
1 yellow pepper
1 courgette
1 eggplant
a bunch of green asparagus
For the romesco sauce:0.5 cup Spanish extra virgin olive oil
1 red pepper
6 ripe tomatoes
1 garlic head, sliced horizontally without the outside skin
1 onion
3 dried red peppers
0.25 cup blanched almonds
0.125 cup white bread without crust
15 ml Sherry wine vinegar
a pinch of pimentón (Spanish paprika)
pinch of salt
For the grilled vegetables:1 red pepper
1 green pepper
1 yellow pepper
1 courgette
1 eggplant
a bunch of green asparagus
First prepare the romesco sauce. (This sauce can be prepared in advance and left in the fridge until required.) Preheat the oven to 180 ºC / 350º F. Place the red pepper, tomatoes, garlic and onion in a baking dish and brush them with a small amount of olive oil. Bake in the oven for about 25 minutes until tender.
Meanwhile, place the dried peppers in a bowl, cover them with hot water and soak for 15 minutes. Drain the peppers and remove the seeds. Place the dried peppers in a food processor and blend to a smooth paste. Pass through a sieve and reserve. Slowly heat 15ml / ½ oz of olive oil in a frying pan and toss the almonds for a minute. Reserve the almonds. In the same frying pan, toast the bread slightly and set aside. Remove the baking dish from the oven, and when the vegetables are cold enough to handle, peel them, remove the seeds from the peppers and tomatoes and place all the vegetables in a food processor. Add the almonds, bread, dried peppers paste, vinegar, pimentón (Spanish paprika) and the rest of the olive oil, about 100ml / 3 oz. Blend until smooth. Add a pinch of salt and place the romesco sauce in a bowl.
Grill the peppers, courgette, aubergine and asparagus. Place the vegetables in a wide serving dish, sprinkle with some coarse salt and serve at once with the romesco sauce.
Preparation: Sonia Fuentes
Energy (kcal): 506
Energy (kJ): 2,119
Protein (g): 9.6
Fat (g): 40.2
Carbohydrates (g): 26.7
Fibre (g): 9.2
Carotene (µg): 5,182
Vitamin A (µg): 888.2
Vitamin E (mg): 8.9
Information provided by: The Spanish Nutrition Foundation (FEN)
