Romesco Sauce with Grilled Vegetables

Name: Romesco Sauce with Grilled Vegetables
Yield: Yield: 8 Portions
Ingredients: 2 fl oz/60 mL sherry vinegar; 8 fl oz/240 mL extra-virgin olive oil; Ground black pepper, as needed; Salt, as needed; 2 sweet potatoes; 2 russet potatoes; 2 Japanese eggplant; 2 zucchini; Romesco Sauce; 2 red peppers

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 red peppers
2 zucchini
2 Japanese eggplant
2

Main course
Vegan
Street Food

Method

Grill or broil the red peppers until the skin is blistered away from all sides. Place the peppers into a container with a tight-fitting lid or a paper bag and allow them to sweat for 5 minutes. Remove the skin and seeds and cut into quarters.
Cut the remaining vegetables into ¼-in/6-mm-thick slices, adjusting the angle as needed to achieve similar-size slices.<