Grilled Romesco Sauce

Grilled Romesco Sauce Recipe
Photo: Tina Rupp
Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.

Yield:

makes 2 1/4 cups

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 35
Fat 12 g
Satfat .1 g
Carbohydrate 5 g
Fiber 1 g
Protein 1 g

Ingredients

2 (large) red bell peppers, halved, cored and seeded
1 (large) tomato, halved
1/2 (medium) onion, thickly sliced
1/4 cup almonds, raw
1/2 teaspoon crushed red pepper
Salt

Preparation

Light a grill. Wrap the red peppers, tomato and onion in a large sheet of heavy-duty aluminum foil. Grill over moderate heat for about 25 minutes, until the vegetables are softened and charred.

Transfer the vegetables to a blender. Add the almonds and crushed red pepper and puree. Season with salt and serve.

Note:

Alyssa Gorelick,

June 2012
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