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

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
Vegan
Gluten-free

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

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Roasted Vegetables with Romesco

Ingredients

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