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Ингредиенты
- 1 lrg fennel bulb
- 2 lrg onions
- 1 med zucchini
- 1 lrg bell pepper
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic pwdr
- 1/3 c. extra-virgin extra virgin olive oil
- 1 x dry ancho chili deseeded, soaked in water till soft, then minced coarsely
- 1 x jalapeno seeded, minced
- 4 Tbsp. extra-virgin extra virgin olive oil
- 2 lrg tomatoes minced
- 1 x garlic clove
- 1/2 c. lightly-toasted almonds
- 1/4 bn parsley minced
- 2 slc toast
- 2 tsp red wine vinegar - (to 3)
Инструкции
- To make the vegetables: Cut fennel in half from leaf end. Lay fennel on cut side and cut into 1/2-inch thick slices through the root end but leaving the root intact.
- Push 4 skewers, proportionately spaced, through each onion. Cut the onions into 3/4-inch thick slices between the skewers.
- Cut the zucchini 1/3-inch thick on a bias; cut the bell pepper into 1-inch thick strips from top to bottom. Season the vegetables with the salt, pepper, paprika, and garlic pwdr. Brush with oil.
- Grill the fennel and onions over Indirect Medium heat for 30 min, turning once halfway through grilling time. Grill the zucchini and peppers over Direct Medium heat for 8 to 10 min. Occasionally brush the vegetables with oil during grilling time.
- To make the Sauce: Place all sauce ingredients in a food processor and pulse till coarsely minced.
- Arrange vegetables on a platter and serve with the romesco sauce and pita bread.
- This recipe yields 4 to 6 servings.
- Comments: Add in a zesty and intriguing dimension to earthy veggies with this classic sauce from Catalonia, Spain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 286 | 77% |
| Total Fat 32.4g | 41% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 625mg | 26% |
| Potassium 692mg | 20% |
| Total Carbs 19.49g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 7.88g | 5% |
| Protein 3.4g | 5% |
