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