Argentine Inspired Paleo Vegetable Skewers with Romesco Sauce

Ingredients

• 1 large Zucchini
• 2 assorted Bell peppers
• 1 medium Red onion
• 1 cup Cherry tomatoes
• 1/4 cup Olive oil
• 1 tsp Smoked paprika
• 1/2 tsp Dried oregano
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Roasted red peppers
• 2 tbsp Tomato paste
• 1 clove Garlic
• 1 tbsp Red wine vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1 large zucchini, 2 assorted bell peppers, and 1 medium red onion into 2.54 cm pieces. Thread these pieces onto skewers, alternating with the 1 cup of cherry tomatoes.
2. 2In a small bowl, whisk together the 1/4 cup olive oil, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
3. 3Brush the prepared skewers evenly with the olive oil mixture, ensuring all vegetables are coated.
4. 4Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
5. 5Place the skewers on the preheated grill. Grill for 10-15 minutes, turning them every few minutes, until the vegetables are tender and have light char marks.
6. 6While the skewers are grilling, prepare the romesco sauce. Combine the 1 cup roasted red peppers, 2 tbsp tomato paste, 1 clove garlic, 1 tbsp red wine vinegar, and the remaining 1/4 cup olive oil in a food processor. Add the remaining 1/4 tsp salt and 1/4 tsp black pepper. Process until the sauce is smooth.
7. 7Remove the skewers from the grill once they are cooked to your liking. Serve the grilled skewers immediately with the prepared romesco sauce on the side.

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