Learn how to make this robust sauce made of roasted peppers, nuts, bread, and olive oil at home.
This is the time of year when I want to eat all of the vegetables! Everything is in season and looking super gorgeous. Tomatoes! Peppers! Eggplant! And so on and so forth and so exciting!
Grilled vegetables? They really are the cat’s pyjamas and when served up with a robust sauce such as Romesco, they are even better. The Spaniards did a beautiful thing when they created Romesco. Fishermen in Northern Tarragona made it to accompany fish, and yet this sauce, essentially made from roasted peppers, nuts, bread, and olive oil is good with so many things. Toss it with hot pasta, serve it alongside grilled meats, and more classically with fish. Slather it on sandwiches, stir it into stews, but my favourite way to use it is as a dip for grilled vegetables.
You can use only bell peppers if you’d like, but I switched things up a bit and made my sauce more tomato-centric. I roasted them, along with a red pepper and garlic. The slow roasting process produces lovely, caramelized goodness. While you’re preparing it, your house will smell like heaven.
I like to make Romesco one day in advance of serving, so all of the flavours have a chance to mingle. Gather your favourite fresh vegetables from your garden or market. Toss them in a bit of olive oil and simply grill them until tender. Serve on a platter with the Romesco sauce and plenty of wine.
Last but not least, raise a toast to the farmers, the Spaniards and the talented cook. Psst… that’s you!
Grilled Summer Vegetables
Serves 4 – 6
2 large bell peppers, each half cut into thirds
3 medium portabella mushrooms
1 large eggplant, sliced into 1 cm thick slices
1 bunch asparagus
2 medium zucchini, sliced
1 bunch scallions
12 baby potatoes, par boiled
To coat extra virgin olive oil, to coat
To taste sea salt and black pepper
Working in batches, toss each vegetable in a shallow bowl and season with salt and pepper. Place on a preheated grill, and cook until tender, flipping over occasionally.
Serve on a platter with Romesco sauce.