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+ | __NOTOC__ |
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− | GRILLED VEGETABLES WITH ROMESCO SAUCE |
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+ | Makes 6 Servings |
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+ | == Ingredients == |
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− | 8 plum tomatoes, halved |
+ | * 8 plum tomatoes, halved |
− | 4 medium zucchini, sliced in half lengthwise |
+ | * 4 medium zucchini, sliced in half lengthwise |
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− | 2 |
+ | * 2 sweet red peppers, quartered |
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− | 1 pound asparagus, ends trimmed |
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− | 1 pound |
+ | * 1 pound asparagus, ends trimmed |
+ | * 1 pound large mushrooms, stemmed |
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− | 7 tbs olive oil |
+ | * 7 tbs olive oil |
− | 1 1/2 tsp salt |
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− | + | * 1½ tsp salt |
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+ | * 1¼ tsp black pepper |
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− | + | * ⅓ cup toasted slivered almonds |
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− | 1 slice white bread, torn in pieces |
+ | * 1 slice white bread, torn in pieces |
− | 2 cloves garlic |
+ | * 2 cloves garlic |
− | 2 tbs sherry wine vinegar |
+ | * 2 tbs sherry wine vinegar |
+ | == Directions == |
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+ | # Heat outdoor grill. |
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+ | # Grill 6 min. per side. |
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+ | # Set aside. |
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+ | # In a food processor, add almonds, bread and garlic. |
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+ | # Process until nuts are ground. |
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+ | # Add 4 grilled tomatoes, the remaining oil, the remaining salt and pepper and the vinegar. |
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+ | # Process until it forms a paste. |
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+ | # Cover sauce and chill. |
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+ | # Serve vegetables with sauce and garlic bread. |
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− | 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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+ | [[Category:Almond Recipes]] |
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− | |||
+ | [[Category:Asparagus Recipes]] |
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+ | [[Category:Asparagus Side Dish Recipes]] |
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− | [[Category: |
+ | [[Category:Bell pepper Recipes]] |
+ | [[Category:Cathy's Recipes]] |
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+ | [[Category:Mushroom Recipes]] |
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+ | [[Category:Plum Tomato Recipes]] |
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+ | [[Category:Zucchini Recipes]] |
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+ | [[Category:Zucchini Side Dish Recipes]] |
Latest revision as of 08:28, 26 June 2010
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
- 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 it forms a paste.
- Cover sauce and chill.
- Serve vegetables with sauce and garlic bread.