Grilled Vegetables with Romesco Sauce

Makes 6 Servings

Ingredients

 * 8 plum tomatoes, halved
 * 4 medium zucchini, sliced in half lengthwise
 * 2 sweet red peppers, quartered
 * 2 yellow peppers, quartered
 * 1 pound asparagus, ends trimmed
 * 1 pound large mushrooms, stemmed
 * 7 tbs olive oil
 * 1½ tsp salt
 * 1¼ tsp black pepper
 * ⅓ cup toasted slivered almonds
 * 1 slice white bread, torn in pieces
 * 2 cloves garlic
 * 2 tbs sherry wine vinegar

Directions

 * 1) Heat outdoor grill.
 * 2) Place first 6 ingredients in a bowl and toss with 4 tbs oil, 1 tsp each salt and pepper.
 * 3) Grill 6 min. per side.
 * 4) Set aside.
 * 5) In a food processor, add almonds, bread and garlic.
 * 6) Process until nuts are ground.
 * 7) Add 4 grilled tomatoes, the remaining oil, the remaining salt and pepper and the vinegar.
 * 8) Process until it forms a paste.
 * 9) Cover sauce and chill.
 * 10) Serve vegetables with sauce and garlic bread.

Contributed by:

 * Catsrecipes Y-Group