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  • Grilled Zuccini With Romesco Sauce

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    Grilled Zuccini With Romesco Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 med Zuccini, cut on the bias into 1/4 -inch slices Romesco sauce Salt Pepper
    • 1/4 c. Pure extra virgin olive oil
    • 1/4 c. Peeled garlic cloves
    • 1 x Red bell pepper, roasted, peeled and seeded
    • 2 x Plum tomatoes
    • 2 x Ancho chiles, soaked in boiling water till soft, seeded
    • 1 slc White bread, crust removed, cut into small cubes
    • 1/4 c. Red wine vinegar
    • 1/4 c. Red wine
    • 1/4 c. Shelled hazelnuts
    • 1 Tbsp. Honey Salt Pepper

    Directions

    1. 1. Prepare a grill.
    2. 2. Five min before grilling, marinate the zuccini slices in 1 c. of the Romesco sauce.
    3. 3. Season the zuccini with salt and pepper to taste and grill till tender, about 2 min on each side.
    4. 4. Place on a serving platter and serve the extra Romesco sauce on the side.
    5. Makes 8 servings.
    6. Romesco Sauce:1. Heat the extra virgin olive oil in a large saute/fry pan over high heat till smoking.
    7. 2. Separately saute/fry the garlic, bell pepper, tomatoes, chiles and bread cubes till lightly browned, about 2 min each.
    8. 3. Remove each ingredient with a slotted spoon as it's done.
    9. 4. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
    10. 5. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend till smooth.
    11. 6. Add in the hazelnuts and process till finely minced.
    12. 7. Add in the honey and season to taste with salt and pepper.
    13. Makes about 2 1/2 c..

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