Romesco sauce elevates grilled veggies

(Grill a variety of fresh vegetables to enjoy with Romesco sauce)

Once I got a taste of Romesco sauce, I was hooked. This wonderful emulsion of roasted peppers and tomatoes, nuts, garlic and olive oil is as important as pesto when it comes to dipping vegetables, slathering on bread or tossing with pasta.

Today's Busy Cook in the Poughkeepsie Journal features a recipe for Romesco Sauce from the Culinary Institute of America in Hyde Park, which is where I fell in love with this super sauce. It was spring, and I was taking part in a class on summer salads there. Romesco had me at first taste.

This version, which I've posted about before, deserves another shout-out, especially now that we are heading into summer and all the fresh crops it brings. The recipes are a bit different, which shows how versatile this sauce can be.

This recipe, a mix of grilled red peppers, bread, garlic and nuts, all toasted and pureed together, works wonderfully with a rainbow of roasted vegetables. It can, of course, be used with seafood and chicken dishes. Just about any vegetable goes well with this aromatic sauce. Spread some on a sandwich instead of mayo or mustard. It would also work well with an omelet and home fries.

The recipe lends itself to experimentation, so go ahead and substitute different nuts and peppers. Give it a whirl and you might find a perfect fit for summer recipes from the grill.

Grilled Vegetables with Romesco Sauce

1. Water, as needed
2. 1 tablespoon salt
3. 3 fennel bulbs
4. 18 baby carrots, trimmed but with a bit of green still attached
5. 18 asparagus
6. 18 broccoli spears
7. 1/2 cup olive oil
8. 3 tablespoons garlic, minced
9. 12 new potatoes, parboiled and halved
10. 2 red onions, quartered
11. 18 mushrooms, trimmed
12. 3 small zucchini
13. 2 red peppers, cored and quartered
14. 2 yellow peppers, cored and quartered
15. 1 lemon, juiced

• Bring a large pot of water to a rolling boil. Working in batches, add the fennel, carrots and asparagus, cooking until partially tender, 3 to 4 minutes. Drain all the cooked vegetables well and let cool slightly.
• Combine the olive oil, garlic, the remaining 1 teaspoon salt and the pepper in a large bowl. Add all the parcooked vegetables, the zucchini, the potatoes and the onions; toss to coat.
• Marinate the vegetables in the refrigerator for at least 30 minutes and up to 4 hours.
• Preheat grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
• Grill the vegetables, turning as necessary, until they begin to take on color and are cooked through, about 8 to 12 minutes, depending on the vegetables.
• They should all be tender when done, but not mushy.
  

Romesco Sauce

1. 12 hazelnuts, toasted
2. 10 almonds, toasted
3. 1 garlic clove
4. 1 slice bread
5. 1 1/2 red bell peppers
6. 1 plum tomato
7. 1 1/2 tablespoons extra virgin olive oil
8. 1 sprig of flat leaf parsley, chopped
9. 1 tablespoon sherry vinegar

• Arrange the hazelnuts, almonds, garlic and bread in a single layer on a baking sheet. Place into a 350-degree oven and roast until ingredients are lightly browned. Set aside and allow ingredients to cool.
• Increase the oven temperature to 475 degrees.
• Halve the peppers and remove stems and seeds. Place cut-side down onto an oiled baking sheet. Cut the tomato in half lengthwise and add to the baking sheet. Roast or brown until the peppers are evenly charred and the tomatoes are browned and have a rich "roasted" aroma. Once done, immediately wrap in plastic to create steam to help loosen the skins, then remove the skins using a paring knife. Set aside to cool completely.
• Transfer all cooled ingredients to the blender. Add the oil, parsley and vinegar; blend to form a smooth puree.
• Arrange the grilled vegetables on a platter and drizzle with lemon juice.
• Serve accompanied with the Romesco Sauce at room temperature.

Source: The Culinary Institute of America in Hyde Park