Labadie Recipe Database

Name Grilled Vegetables with Romesco Sauce Number of People 6 List of Ingredients 8 plum tomatoes (about 1 1/2 lbs.), cored and halved 4 medium-size zucchini, sliced in half lengthwise 2 sweet red peppers, cored, seeded and quartered 2 yellow peppers, cored, seeded and quartered 1 lb. asparagus, ends trimmed 1 lb. large mushrooms, stemmed 7 T. extra-virgin olive oil 1 1/2 tsp. salt 1 1/4 tsp. black pepper 1/3 c. toasted slivered almonds 1 slice white bread, torn into pieces 2 cloves garlic, peeled 2 T sherry wine vinegar Description Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Place tomatoes, zucchini, red and yellow peppers, asparagus and mushrooms in a large bowl and toss with 4 T of the olive oil, 1 tsp. of the salt and 1 tsp. of the pepper.  Toss in batches if necessary. Grill, in batches if necessary, for about 5 to 6 minutes per side.  Set aside. In the bowl of a food processor, add almonds, bread and garlic.  Process until nuts are ground.  Add 4 of the grilled tomatoes, the remaining 3 T olive oil, the remaining 1/2 tsp. salt and 1/4 tso. pepper, and the vinegar.  Process until the consistency of a paste.  Cover sauce and chill. Serve vegetables with Romesco Sauce and garlic bread or bread of your choice. Time 20 minutes prep plus 12 minutes grilling per batch Difficulty (1-5) 2 Notes Per serving:  457 calories; 26 g fat (4 g sat); 14 g protein; 46 g carbohydrate; 8 g fiber; 961 mg sodium; 5 mg cholesterol. Image