Dairy-Free Spanish Romesco Sauce with Grilled Vegetables

Ingredients

• 2 medium Red Bell Peppers
• 2 medium Roma Tomatoes
• 1/2 cup Almonds, blanched
• 2 cloves Garlic, minced
• 1 tsp Smoked Paprika
• 2 tbsp Red Wine Vinegar
• 1/4 cup Olive Oil
• 4 cups Grilled Vegetables (Zucchini, Eggplant, Asparagus)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Place the zucchini, eggplant, and asparagus on the grill and cook until they are tender and have light char marks, about 8-12 minutes. Remove the grilled vegetables from the grill and set them aside.
2. 2Place the 2 medium red bell peppers and 2 medium Roma tomatoes on a baking sheet. Put the baking sheet under your broiler and cook until the skins of the peppers and tomatoes are blackened and blistered, about 5-10 minutes. Carefully transfer the hot peppers and tomatoes to a bowl, cover it tightly with plastic wrap, and let them steam for 10 minutes.
3. 3Once the peppers and tomatoes have steamed, carefully peel off the blackened skins. For the red bell peppers, cut them open and remove the seeds. Discard the skins and seeds.
4. 4In a food processor, combine the peeled roasted red bell peppers, peeled roasted tomatoes, 1/2 cup blanched almonds, 2 cloves minced garlic, 1 tsp smoked paprika, and 2 tbsp red wine vinegar. Pulse the food processor a few times to break everything down.
5. 5With the food processor running, slowly drizzle in the 1/4 cup olive oil until the mixture is smooth and well combined. This will create your Romesco sauce.
6. 6Add the 1/2 tsp salt and 1/4 tsp black pepper to the food processor. Process for another 10-15 seconds to fully incorporate the seasonings. Taste the sauce and add a tiny bit more salt or pepper if you think it needs it, then process again briefly.
7. 7Arrange the 4 cups of grilled vegetables on a serving platter. Spoon the prepared Romesco sauce generously over the top of the grilled vegetables.

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