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id 490
Name Grilled Vegetables with Romesco Sauce
Main Dish Category Side Dish
Secondary Dish Category Vegetables,
Main Ingredient Assorted Vegetables
Other Ingredient Olive Oil
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
Cooking Type Barbecue
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.
Origin Family Circle
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