Grilled Romesco Sauce

Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.

  • Total Time:
  • Servings: makes 2 1/4 cups

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Ingredients

  • 2 large red bell peppers—halved, cored and seeded
  • 1 large tomato, halved
  • 1/2 medium onion, thickly sliced
  • 1/4 cup raw almonds
  • 1/2 teaspoon crushed red pepper
  • Salt

How to make this recipe

  1. Light a grill. Wrap the red peppers, tomato and onion in a large sheet of heavy-duty aluminum foil. Grill over moderate heat for about 25 minutes, until the vegetables are softened and charred.
  2. Transfer the vegetables to a blender. Add the almonds and crushed red pepper and puree. Season with salt and serve.

Notes

1/4 cup: 35 cal, 12 gm fat, 0.1 gm sat fat, 5 gm carb, 1 gm fiber, 1 gm protein.

Published June 2012

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