Finney
Master Chef
Mediterranean Vegetables from the Grill with Romesco Sauce
Add a zesty and intriguing dimension to earthy veggies with this classic sauce from Catalonia, Spain.
1 large fennel bulb
2 large onions
1 medium zucchini
1 large bell pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/3 cup extra-virgin olive oil
For the sauce:
1 dried ancho chili, deseeded and soaked in water until soft, then chopped coarsely
1 seeded jalapeno, chopped
4 tablespoon extra-virgin olive oil
2 large tomatoes, chopped
1 clove garlic
1/2 cup lightly toasted almonds
1/4 bunch parsley, chopped
2 slices toast
2 to 3 teaspoons red wine vinegar
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, evenly 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" thick strips from top to bottom. Season the vegetables with the salt, pepper, paprika, and garlic powder. Brush with oil.
Grill the fennel and onions over Indirect Medium heat for 30 minutes, turning once halfway through grilling time. Grill the zucchini and peppers over Direct Medium heat for 8-10 minutes. Occasionally brush the vegetables with oil during grilling time.
To make the sauce: Place all sauce ingredients in a food processor and pulse until coarsely chopped.
Arrange vegetables on a platter and serve with the romesco sauce and pita bread.
Makes 4 to 6 servings.
Add a zesty and intriguing dimension to earthy veggies with this classic sauce from Catalonia, Spain.
1 large fennel bulb
2 large onions
1 medium zucchini
1 large bell pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/3 cup extra-virgin olive oil
For the sauce:
1 dried ancho chili, deseeded and soaked in water until soft, then chopped coarsely
1 seeded jalapeno, chopped
4 tablespoon extra-virgin olive oil
2 large tomatoes, chopped
1 clove garlic
1/2 cup lightly toasted almonds
1/4 bunch parsley, chopped
2 slices toast
2 to 3 teaspoons red wine vinegar
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, evenly 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" thick strips from top to bottom. Season the vegetables with the salt, pepper, paprika, and garlic powder. Brush with oil.
Grill the fennel and onions over Indirect Medium heat for 30 minutes, turning once halfway through grilling time. Grill the zucchini and peppers over Direct Medium heat for 8-10 minutes. Occasionally brush the vegetables with oil during grilling time.
To make the sauce: Place all sauce ingredients in a food processor and pulse until coarsely chopped.
Arrange vegetables on a platter and serve with the romesco sauce and pita bread.
Makes 4 to 6 servings.
