Grilled summer vegetables with romesco

Paleo, Gluten Free, Dairy Free, Soy Free

10 - 12 Servings, 140 Calories/Serving

5 – 15 Minutes

In the Catalan region of Spain, where this earthy sauce has its roots, romesco is often served with grilled vegetables and fish. Our blend of roasted red peppers is seasoned with garlic and sweet smoked paprika and thickened with almonds. It’s equally good with chicken and pork, spread inside a sandwich, as a dip with raw vegetables, or simply spread it on a piece of toast that’s been brushed with olive oil, aka bruschetta.

Ingredients

  • Asparagus - woody ends removed
  • Small leeks - trimmed
  • Sweet frying peppers (stemmed - seeded and cut into ¼-inch-thick slices)
  • Whole shishito peppers
  • 1-inch-thick slices peeled and cored pineapple
  • Cremini or portobello mushrooms (quartered or cut into 1/2-inch slices)
  • Sun Basket romesco (roasted red peppers-olive oil-sherry vinegar-garlic-sweet smoked paprika-salt)

Instructions

1

Prep the fruit and vegetables

In a large bowl, toss the vegetables with enough oil to lightly coat; season generously with salt and pepper.

2

Cook the vegetables

Build a charcoal fire or light a grill to medium-high heat. Set the vegetables on the grill rack and cook, turning a few times, until lightly charred and tender.

3

Serve

Transfer the vegetables to a serving dish and serve with the romesco as a dipping sauce.

Nutrition per serving: Nutrition per 2 TBL serving of Romesco: Calories: 140. Protein: 3g (6% DV), Fiber: 2g (8% DV), Added Sugars: 0g, Carbohydrates: 3g. Not a significant source of trans fat. Contains: tree nuts. Packed in a facility that handles wheat.