Grilled Vegetables with Romesco Sauce

GRILLED VEGETABLES WITH ROMESCO SAUCE

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 1 1/2 tsp salt 1 1/4 tsp black pepper 1/3 cup toasted slivered almonds 1 slice white bread, torn in pieces 2 cloves garlic 2 tbs sherry wine vinegar

Heat outdoor grill.* Place first 6 ingredients in a bowl and toss with 4 tbs oil, 1 tsp each salt and pepper. Grill 6 min. per side. Set aside.

In a food processor, add almonds, bread and garlic. Process until nuts are ground. Add 4 grilled tomatoes, the remaining oil, the remaining salt and pepper and the vinegar. Process until a paste. Cover sauce and chill. Serve vegetables with sauce and garlic bread. MAKES 6 SERVINGS OF GRILLED VEGETABLES WITH ROMESCO SAUCE.*

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 * Catsrecipes Y-Group