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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Vegetables with Romesco

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Vegetables with Romesco Empty Roasted Vegetables with Romesco

    Post by Lobo Sun 24 Jan 2016, 3:53 am

    Roasted Vegetables with Romesco Img3l
    Roasted Vegetables with Romesco
    Roasted Vegetables with Romesco Translucent
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    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 6
    Romesco sauce is usually served on the side as a condiment, but it makes a great seasoning paste as well. Whisk with 2 Tbs. olive oil to loosen the sauce before using on meat or poultry.





    • 7

    Ingredients:


    • 1/4 cup olive oil
    • 2 garlic cloves, smashed
    • 1 lb. small red potatoes, halved
    • 2 large zucchini, halved lengthwise and cut into 1-inch pieces
    • 2 Asian eggplant, cut into 1-inch pieces
    • 1 large red bell pepper, seeded and cut into 1 1/2-inch pieces
    • 1 red onion, cut into thick rings
    • Salt and freshly ground pepper, to taste
    • 1 cup romesco sauce, at room temperature

    Related Recipes


    Roasted Vegetables with Romesco Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, full-bodied white wines from our Wine Club.

    Directions:

    Roast the potatoes
    Preheat an oven to 450°F.

    In a small saucepan over medium-low heat, warm the olive oil and garlic until the garlic is golden, about 5 minutes. Remove from the heat and discard the garlic.

    On a large rimmed baking sheet, toss the potatoes with 1 Tbs. of the garlic oil and roast for 10 minutes.

    Add the vegetables
    In a large bowl, toss the zucchini, eggplant, bell pepper and onion with the remaining garlic oil and add to the baking sheet with the potatoes. Roast, turning occasionally, until the vegetables are tender, 20 to 30 minutes. Season with salt and pepper.

    Transfer the vegetables to a platter, top with the romesco sauce and serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).
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