RCI-MT.002.0135.001

Grilled Vegetables with Romesco Sauce

Name: Grilled Vegetables with Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 8 unit plum tomatoes (halved); 4 medium zucchini (sliced in half lengthwise); 2 unit sweet red peppers (quartered); 2 unit yellow peppers (quartered); 1 pound asparagus (ends trimmed); 1 pound large mushrooms (stemmed); 7 unit tbs olive oil; 1½ tsp salt; 1¼ tsp black pepper; ⅓ cup toasted slivered almonds; 1 slice white bread (torn in pieces); 2 cloves garlic; 2 unit tbs sherry wine vinegar

Makes 6 Servings

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

plum tomatoes
halved
8 unit
zucchini
sliced in half lengthwise
4 medium
sweet red peppers
quartered
2 unit
yellow peppers
quartered
2 unit
asparagus
ends trimmed
1 pound
large mushrooms
stemmed
1 pound
tbs olive oil
7 unit
salt
1½ tsp
black pepper
1¼ tsp
toasted slivered almonds
⅓ cup
white bread
torn in pieces
1 slice
garlic
2 cloves
tbs sherry wine vinegar
2 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Grilled Vegetables with Romesco Sauce

Ingredients

Method

What Makes This Variant Distinct