Roasted Vegetables with Romesco

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Preparation info

  • Makes


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Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Olive oil, ¼ cup (2 fl oz/60 ml)
  • Garlic, 2 cloves, smashed
  • 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
  • Red bell pepper (capsicum), 1 large, seeded and cut into chunks
  • Red onion, 1, thickly sliced
  • Salt and freshly ground pepper
  • Romesco Sauce, 1 cup (8 fl oz/250 ml)


  • 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. Place the potatoes on a large, rimmed baking sheet. Drizzle with 1 tablespoon of the garlic oil and toss to coat. Roast for 10 minutes.

  • Add the vegetables

    In a large bowl, toss the zucchini, eggplant, bell pepper, and onion with the remaining garlic oil. Add to the baking sheet with the potatoes. Roast, turning occasionally, until the vegetables are tender, 20–30 minutes. Season to taste with salt and pepper. Transfer to a platter, top with the romesco sauce, and serve.