Grilled Summer Vegetables

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  • Sauce
  • 12 ounce(s) jar roasted red peppers drained
  • 1/4 cup(s) slivered almonds
  • 3 tablespoon(s) olive oil
  • 2 tablespoon(s) red wine vinegar
  • 2 clove(s) garlic chopped
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • Vegetables
  • 2 large zucchini cut lengthwise into 1/4-inch planks
  • 2 large summer squash cut lengthwise into 1/4-inch planks
  • 4 sweet peppers cored, seeded and quartered
  • 1 pound(s) asparagus woody ends removed
  • 1/4 cup(s) olive oil
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper


  1. Sauce
  2. Place roasted red peppers, almonds, olive oil, vinegar, garlic, salt and pepper in a blender. Blend until smooth. Cover and refrigerate until serving.

  3. Vegetables
  4. Heat a gas grill to medium-high or a charcoal grill to medium-hot. Lightly grease grill rack.
  5. In a large bowl, toss vegetables with olive oil and season with salt and pepper. Grill vegetables about 4 to 5 minutes per side, turning as needed to avoid burning.
  6. Serve warm or at room temperature with romesco sauce on the side.
June 2013

This recipe is a personal recipe added by dpygrl01 and has not been tested or endorsed by MyRecipes.

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