Grilled vegetables with Romesco Sauce
Makes 1 pint

Ingredients

24 hazelnuts 21 almonds 2 cloves garlic 2 slices baguette, about ½-in thick 3 red bell peppers 2 plum tomatoes 3 tablespoons extra virgin olive oil 2 tablespoons chopped flat-leaf parsley 2 tablespoons sherry vinegar

Directions

Preheat the oven to 350°F. Roast hazelnuts, almonds, garlic, and bread until…

CIA FOODIES


Romesco Sauce

Makes 1 pint

Ingredients

  • 24 hazelnuts
  • 21 almonds
  • 2 cloves garlic
  • 2 slices baguette, about ½-in thick
  • 3 red bell peppers
  • 2 plum tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons sherry vinegar

Directions

  1. Preheat the oven to 350°F. Roast hazelnuts, almonds, garlic, and bread until lightly browned. Rub hazelnuts and almonds between a clean towel to remove skins.
  2. Preheat a grill for medium heat cooking. Grill peppers and tomatoes until charred all over, about 3 minutes. Set aside until cool enough to handle, then remove skins.
  3. Transfer the nuts, garlic, bread, peppers, and tomatoes to a food processor. Add oil, parsley, and vinegar and puree until well combined, but still coarse. Refrigerate in a covered container until using.

Copyright © 2022 The Culinary Institute of America