Roasted Vegetables with Romesco

Name: Roasted Vegetables with Romesco
Yield: 4–6 Servings
Cuisine: Spanish
Ingredients: ½ cup (2½ oz/75 g) slivered almonds, toasted; 3 Tbsp plus ¼ cup (2 fl oz/60 ml) olive oil; Salt and freshly ground black peppercorns; 1 large red bell pepper, seeded and cut into thick slices; 2 Asian eggplants, cut into thick slices; 2 large zucchini, cut into thick slices; 1 tsp Spanish smoked paprika; 2 tsp sherry vinegar; 1 red onion, cut into wedges; 1 lb (500 g) small red-skinned potatoes, halved; 1 jar (12 oz/375 g) roasted red bell peppers, drained; 3 cloves garlic, 1 whole and 2 smashed

Preparation info

4–6
Servings

Difficulty
Easy

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Romesco is a classic Spanish sauce made from red bell peppers, almonds, and olive oil, which are all native to the country. This version is bolstered with another regional product, smoked paprika, which echoes the smoky flavor of the roasted peppers. The sauce is equally delicious alongside roasted poultry or meat.

Ingredients

3 cloves garlic, 1 whole and 2 smashed
½ cup

Europe
Spain
Side dish
Mediterranean
Gluten-free
Vegan

Method

Preheat oven to 450°F (230°C). To make romesco, in a food processor, chop whole garlic clove finely. Add almonds and pulse until finely chopped. Add roasted bell peppers, vinegar, and paprika and process until smooth. With machine running, gradually add