Description
Lovely grilled vegetables
Ingredients
Scale
Vegetables
- 1 medium eggplant
- 3 zucchini
- 2 red bell peppers
- 2 red onions
- 3 tablespoons olive oil
Romesco
- 1 red bell pepper
- 3 cloves of garlic
- 1/3 cup Panko bread crumbs
- 1 cup of blanched (no skin) almonds
- 1 teaspoon of smoked paprika
- 1 tablespoon of Sherry vinegar
- A pinch of red pepper flakes
- 1/4 cup of olive oil
- Salt and pepper
Instructions
Vegetables
- Heat outdoor grill.
- Cut eggplant into 1/4-inch rounds and zucchini into long strips, 1/4-inch thick and cut onions into 1/2-inch rounds. Brush with olive oil.
- Place red peppers directly on grill. Continue cooking for 15-20 minutes until charred and black on all sizes. Remove and place into a bowl and cover for 10-15 minutes.
- Place other vegetables on the grill. Turn the eggplant, onions and zucchini after 5-6 minutes. Zucchini should be ready after 2-3 minutes, the eggplant and onions will take another 5-6 minutes.
Romesco
- Peel black charred skin off of peppers and remove seeds. Cut one pepper and set aside for the vegetable plate. Cut the other one and place into blender along with garlic, breadcrumbs , almonds, paprika, vinegar and red pepper flakes. Blend to combine into a paste. With the motor running, slowly pour in the olive oil. Add salt and pepper to taste. Serve warm.
Notes
You can use a grill pan to grill the eggplant and zucchini.
The red pepper can be cooked directly on the flame of the stove top until it is charred or you can place on a baking sheet and bake at 400º for 20-30 minutes or until the pepper is very soft. Continue as above.
You can use a combination of nuts in this recipe: 1/2 cup almonds, 1/2 cup hazelnuts, pine nuts or walnuts
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Grill
- Cuisine: Healthy