Valencian Style Roasted Vegetables with Romesco
Savor the essence of the Mediterranean with this vibrant Valencian Style Roasted Vegetables with Romesco dish. Perfectly roasted seasonal vegetables paired with the nutty and tangy flavors of the traditional Romesco sauce create a colorful and nutritious side that's as delightful to the palate as it is to the eyes.
Equipment
- Baking sheet
- Food processor
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
For the Roasted Vegetables:
- 1 medium zucchini, sliced approx. 227g or 8 oz
- 1 red bell pepper, cut into strips approx. 150g or 5.3 oz
- 1 yellow bell pepper, cut into strips approx. 150g or 5.3 oz
- 1 medium eggplant, cubed approx. 227g or 8 oz
- 1 red onion, cut into wedges approx. 150g or 5.3 oz
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Romesco Sauce:
- 1 slice crusty bread, toasted approx. 30g or 1 oz
- 1/2 cup almonds, toasted approx. 70g or 2.5 oz
- 1/4 cup extra virgin olive oil
- 2 garlic cloves
- 1 roasted red pepper from a jar approx. 150g or 5.3 oz
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the zucchini, bell peppers, eggplant, and red onion on a large baking sheet.
- Drizzle with olive oil, and season with salt and pepper.
- Toss the vegetables to ensure they are evenly coated with oil and seasoning.
- Roast in the preheated oven for 40 minutes, or until the vegetables are tender and caramelized, stirring halfway through the cooking time.
- In a food processor, combine the toasted bread, almonds, garlic, roasted red pepper, sherry vinegar, smoked paprika, and cayenne pepper.
- Pulse until the ingredients are coarsely ground.
- With the processor running, slowly drizzle in the olive oil until the mixture becomes a thick sauce.
- Taste and adjust the seasoning with salt as needed.
Notes
Feel free to substitute any of the vegetables with others you have on hand, such as sweet potatoes, carrots, or Brussels sprouts.
For a nut-free version of the Romesco sauce, you can use sunflower seeds instead of almonds.