Dairy-Free Spanish Romesco Sauce with Grilled Vegetables

Instructions

1. 1Preheat your grill to medium-high heat, aiming for a temperature between 190.6-232.2°C (190-230°C). Place the 1 large red bell pepper and 2 medium Roma tomatoes directly onto the grill grates.
2. 2Grill the 1 large red bell pepper and 2 medium Roma tomatoes for 8-12 minutes, turning them occasionally with tongs, until their skins are completely blackened and blistered all over. Carefully transfer the hot pepper and tomatoes to a medium bowl, cover the bowl tightly with plastic wrap, and let them cool for at least 15 minutes; this steaming process helps to loosen their skins.
3. 3Once cooled, carefully peel the blackened skin from the 1 large red bell pepper and 2 medium Roma tomatoes, then remove and discard their seeds. In a food processor, combine the peeled and seeded 1 large red bell pepper and 2 medium Roma tomatoes with 0.5 cup almonds, 2 cloves garlic, 1 tsp smoked paprika, 2 tbsp red wine vinegar, 3 tablespoons of the 0.25 cup olive oil, 0.25 tsp of the 0.5 tsp salt, and 0.125 tsp of the 0.25 tsp black pepper. Process the mixture until the sauce is completely smooth.
4. 4While the Romesco sauce is cooling or processing, slice the 1 medium zucchini, 1 medium eggplant, and 1 medium red onion into 1.27 cm (1.25 cm) thick rounds. Lightly brush both sides of all sliced vegetables with the remaining 1 tablespoon of 0.25 cup olive oil and season them evenly with the remaining 0.25 tsp of 0.5 tsp salt and the remaining 0.125 tsp of 0.25 tsp black pepper.
5. 5Place the prepared 1 medium zucchini, 1 medium eggplant, and 1 medium red onion rounds on the preheated grill. Grill the vegetables for 3-4 minutes per side, turning them once, until they are tender when pierced with a fork and show distinct grill marks with slight charring.
6. 6Arrange the grilled 1 medium zucchini, 1 medium eggplant, and 1 medium red onion on a serving platter. Serve immediately with the Romesco sauce on the side for dipping or drizzling over the vegetables.

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