Name: Charred Vegetables with Romesco
Yield: Serves 6–8
Cuisine: Italian
Ingredients: Torn fresh herb leaves of choice, for garnish; 1 medium-hot fresh red chile, such as a Fresno or serrano, stemmed and seeded if desired; Extra-virgin olive oil, for coating and for finishing; 1 heaping cup mixed toasted nuts, such as almonds, hazelnuts, pine nuts, and walnuts; 3–4 cloves garlic, grated; Few splashes of aged sherry vinegar; Grated zest and juice of 1 lemon; Grated zest and juice of 1 orange; 2–3 cups freshly roasted red sweet peppers with their skins, seeds, and stems removed; Kosher salt; Vegetables of choice, for grilling; 1 tablespoon sweet or hot smoked paprika; ½ cup extra-virgin olive oil; Dollop of runny honey

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

A classic sauce from Catalonia, romesco is smoky, sweet, and flavorful and is wonderful served with grilled vegetables, seafood, sandwiches, and eggs. It also happens to be one of the best ways to feature our farm’s sweet and meaty red peppers and our most prized onions: Tropeana Lunga, a torpedo-shaped red-pink Italian variety high in sugar and with the most intoxicating flavor. To showcase the beauty of these heirloom onions, we like to leave them whole and lay them over wood-fired coals