Ingredients with Measurements:
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1 zucchini, sliced into rounds
- 1 eggplant, sliced into rounds
- 1 red onion, sliced into rounds
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup almonds, toasted
- 2 garlic cloves
- 1/2 cup roasted red peppers
- 1/4 cup olive oil
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper.
3. Grill the vegetables for 5-7 minutes on each side or until they are tender and have grill marks.
4. While the vegetables are grilling, make the Romesco sauce. In a food processor or blender, pulse the almonds and garlic until finely chopped.
5. Add the roasted red peppers, olive oil, sherry vinegar, smoked paprika, salt, and pepper to the food processor or blender. Pulse until the sauce is smooth.
6. Once the vegetables are done grilling, transfer them to a serving platter.
7. Drizzle the Romesco sauce over the grilled vegetables.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 8g
Substitutions for ingredients:
- You can use any vegetables you prefer for grilling.
- You can use any nuts you prefer for the Romesco sauce.
Variations:
- You can add grilled chicken or shrimp to the vegetables for a protein boost.
- You can add fresh herbs like parsley or cilantro to the Romesco sauce for extra flavor.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly on the grill.
- Toast the almonds before making the Romesco sauce for extra flavor.
- You can make the Romesco sauce ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover grilled vegetables and Romesco sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the grilled vegetables in the microwave or oven until heated through.
- Reheat the Romesco sauce in a small saucepan over low heat until warmed through.
Presentation ideas:
- Arrange the grilled vegetables on a large platter and drizzle the Romesco sauce over the top.
- Garnish with fresh herbs like parsley or cilantro.
Garnishes:
- Fresh herbs like parsley or cilantro.
Pairings:
- This dish pairs well with grilled chicken or shrimp.
Suggested side dishes:
- Serve with a side of rice or quinoa for a complete meal.
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with a little more olive oil before grilling.
Food safety advice:
- Make sure to wash all vegetables before slicing and grilling.
- Use a food thermometer to ensure the vegetables are cooked to a safe temperature.
Food history:
- Romesco sauce is a traditional Spanish sauce made with almonds, roasted red peppers, and bread crumbs.
Flavor profiles:
- The grilled vegetables have a smoky and slightly sweet flavor.
- The Romesco sauce is nutty, slightly tangy, and has a hint of smokiness from the smoked paprika.
Serving suggestions:
- Serve this dish as a side dish or as a main course with grilled chicken or shrimp.
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Region: Spanish