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Grilled Vegetables with Romesco Sauce

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Makes 6 Servings

Ingredients Edit

  • 8 plum tomatoes, halved
  • 4 medium zucchini, sliced in half lengthwise
  • 2 sweet red peppers, quartered
  • 2 yellow peppers, quartered
  • 1 pound asparagus, ends trimmed
  • 1 pound large mushrooms, stemmed
  • 7 tbs olive oil
  • 1½ tsp salt
  • 1¼ tsp black pepper
  • ⅓ cup toasted slivered almonds
  • 1 slice white bread, torn in pieces
  • 2 cloves garlic
  • 2 tbs sherry wine vinegar

Directions Edit

  1. Heat outdoor grill.
  2. Place first 6 ingredients in a bowl and toss with 4 tbs oil, 1 tsp each salt and pepper.
  3. Grill 6 min. per side.
  4. Set aside.
  5. In a food processor, add almonds, bread and garlic.
  6. Process until nuts are ground.
  7. Add 4 grilled tomatoes, the remaining oil, the remaining salt and pepper and the vinegar.
  8. Process until it forms a paste.
  9. Cover sauce and chill.
  10. Serve vegetables with sauce and garlic bread.

Contributed by: Edit

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