Roasted Vegetables with Romesco

Name: Roasted Vegetables with Romesco
Yield: Makes 4–6 Servings
Ingredients: Zucchini (courgettes), 2 large, halved lengthwise and cut into chunks; Garlic, 2 cloves, smashed; Red-skinned potatoes, 1 lb (500 g) small, halved; Asian eggplants (slender aubergines), 2, cut into chunks; Red bell pepper (capsicum), 1 large, seeded and cut into chunks; Olive oil, ¼ cup (2 fl oz/60 ml); Romesco Sauce, 1 cup (8 fl oz/250 ml); Red onion, 1, thickly sliced; Salt and freshly ground pepper

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, ¼ cup (2 fl oz/60 ml)
Garlic,

Dinner
Side dish
Gluten-free
Vegan

Method

Roast the potatoes

Preheat the oven to 450°F(230°C). In a small saucepan over medium-low heat, warm the oil. Add the garlic and cook until golden, about 5 minutes. Remove from the heat and discard the garlic. Pla