Grilled Vegetables With Romesco Sauce Recipe

Bell peppers: Fresh, colorful bell peppers add sweetness and a slight crunch when grilled.

Zucchini: This versatile vegetable becomes tender and slightly smoky when grilled.

Eggplant: Grilling brings out the eggplant's natural creaminess and subtle flavor.

Olive oil: Used to coat the vegetables and in the romesco sauce for richness.

Salt: Enhances the natural flavors of the vegetables and the sauce.

Black pepper: Adds a touch of heat and depth to the grilled vegetables.

Roasted red peppers: These provide a smoky, sweet base for the romesco sauce.

Toasted almonds: Adds a nutty flavor and creamy texture to the sauce.

Garlic: Brings a pungent, aromatic quality to the romesco sauce.

Red wine vinegar: Adds acidity and brightness to the sauce.

Olive oil: Used again in the sauce to create a smooth, rich consistency.

Salt: Season the sauce to taste.

When grilling vegetables, ensure they are cut into uniform slices to promote even cooking. For the romesco sauce, toast the almonds until they are golden brown to enhance their flavor. Additionally, allow the grilled vegetables to rest for a few minutes after grilling to let the juices redistribute, which will make them more flavorful and tender.

• sliced bell peppers - Substitute with sliced poblano peppers: Poblano peppers offer a slightly smoky flavor that complements grilled vegetables well.

• sliced zucchini - Substitute with sliced yellow squash: Yellow squash has a similar texture and mild flavor, making it a great alternative.

• sliced eggplant - Substitute with sliced portobello mushrooms: Portobello mushrooms provide a meaty texture and rich flavor that works well when grilled.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the taste of grilled vegetables.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to add a subtle heat to the dish.

• roasted red peppers - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a concentrated, sweet-tart flavor that can add depth to the romesco sauce.

• toasted almonds - Substitute with toasted hazelnuts: Hazelnuts offer a rich, nutty flavor that pairs well with the other ingredients in the sauce.

• garlic - Substitute with shallots: Shallots have a milder, sweeter flavor that can add a subtle depth to the sauce.

• red wine vinegar - Substitute with sherry vinegar: Sherry vinegar has a complex, slightly sweet flavor that can enhance the romesco sauce.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative for the sauce.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can enhance the overall taste of the sauce.

• Allow the grilled vegetables to cool completely before storing. This prevents condensation, which can make the vegetables soggy.

• Transfer the cooled vegetables to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to prevent sticking.

• Store the romesco sauce separately in a sealed jar or container. This helps maintain the texture and flavor of both the sauce and the vegetables.

• Place the containers in the refrigerator. The grilled vegetables will stay fresh for up to 3-4 days, while the romesco sauce can last up to a week.

• For freezing, spread the grilled vegetables in a single layer on a baking sheet and freeze until solid. This prevents them from clumping together.

• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.

• The romesco sauce can also be frozen. Pour it into an ice cube tray for easy portioning, then transfer the frozen cubes to a freezer bag.

• When ready to use, thaw the grilled vegetables and romesco sauce in the refrigerator overnight. Reheat the vegetables in a skillet over medium heat or in the oven at 350°F until warmed through.

• Stir the romesco sauce well after thawing to restore its smooth consistency. If needed, add a splash of olive oil to refresh the texture.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the grilled vegetables on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through. For the romesco sauce, transfer it to an oven-safe dish, cover with foil, and heat alongside the vegetables for the last 5 minutes.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil. Once hot, add the grilled vegetables and sauté for 5-7 minutes, stirring occasionally, until they are heated through. For the romesco sauce, pour it into a small saucepan and heat over low heat, stirring occasionally, until warm.

• Microwave Method: Place the grilled vegetables in a microwave-safe dish and cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking and stirring halfway through. For the romesco sauce, transfer it to a microwave-safe bowl and heat on medium power for 30-second intervals, stirring in between, until warm.

• Grill Reheat Method: Preheat your grill to medium heat. Place the grilled vegetables on a piece of aluminum foil and fold the edges to create a sealed packet. Grill for about 5 minutes, flipping halfway through, until heated through. For the romesco sauce, you can warm it in a small heatproof dish on the grill for the last couple of minutes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled vegetables in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through, until they are warmed through. For the romesco sauce, transfer it to a small heatproof dish and place it in the air fryer for the last 2 minutes.

• Grill: Used to cook the vegetables, providing a charred and smoky flavor.

• Tongs: Essential for flipping and handling the vegetables on the grill.

• Blender: Used to blend the ingredients for the romesco sauce until smooth.

• Cutting board: Provides a stable surface for slicing the vegetables.

• Chef's knife: Used for slicing the bell peppers, zucchini, and eggplant.

• Measuring spoons: Used to measure the olive oil, red wine vinegar, and other seasonings accurately.

• Mixing bowl: Used to toss the sliced vegetables with olive oil, salt, and pepper.

• Spatula: Helpful for transferring the grilled vegetables from the grill to the serving plate.

• Serving plate: Used to present the grilled vegetables with the romesco sauce on the side.

Pre-chop vegetables: Slice bell peppers, zucchini, and eggplant in advance and store them in the fridge.

Use a food processor: Quickly blend the romesco sauce ingredients using a food processor instead of manually chopping.

Batch grill: Grill extra vegetables to use in other meals throughout the week.

Pre-roasted peppers: Buy pre-roasted red peppers to save time on roasting them yourself.

Toast almonds ahead: Toast the almonds in bulk and store them for future recipes.