Seared vegetables with romesco sauce

Seared vegetables with romesco sauce

Based on 16 ratings

Difficulty

Easy 👌

Preparation

60 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
2
red bell peppers
½
jalapeño
1 cloves
garlic
30 ml
olive oil
½ tbsp
red wine vinegar
70 g
almonds
15 g
cilantro
1 tsp
smoked paprika powder
½
lemon (zest and juice)
10
purple potatoes (small, boiled)
½
zucchini
½
cauliflower
leeks
olive oil for frying
salt
pepper
smoked paprika powder
olive oil for garnish
MetricImperial

Utensils

baking sheet, oven, food processor, fine grater, cutting board, knife, frying pan, grill pan

How-To Videos

how-to-cook-potatoes

How to cook potatoes

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-prepare-zucchini

How to prepare zucchini

Nutrition per serving

Cal494
Fat34 g
Protein14 g
Carb32 g
  • Step 1/7

    Preheat the oven to 230°C/450°F. Transfer red bell peppers to a baking sheet and roast for approx. 30 min., or until blistered and soft. Let cool for a few minutes.
    • 2 red bell peppers
    • baking sheet
    • oven

    Preheat the oven to 230°C/450°F. Transfer red bell peppers to a baking sheet and roast for approx. 30 min., or until blistered and soft. Let cool for a few minutes.

  • Step 2/7

    Remove and discard the seeds and stems, and peel the skin. Slice jalapeño and remove the seeds. In a food processor, combine the roasted peppers, jalapeños, garlic, olive oil, red wine vinegar, almonds, cilantro, and smoked paprika powder. Zest and juice lemon, and add to the food processor. Season to taste with salt. Blend until smooth.
    • ½ jalapeño
    • 1 cloves garlic
    • 30 ml olive oil
    • ½ tbsp red wine vinegar
    • 70 g almonds
    • 15 g cilantro
    • 1 tsp smoked paprika
    • ½ lemon
    • salt
    • food processor
    • fine grater
    • cutting board
    • knife

    Remove and discard the seeds and stems, and peel the skin. Slice jalapeño and remove the seeds. In a food processor, combine the roasted peppers, jalapeños, garlic, olive oil, red wine vinegar, almonds, cilantro, and smoked paprika powder. Zest and juice lemon, and add to the food processor. Season to taste with salt. Blend until smooth.

  • Step 3/7

    Lightly crush each boiled potato with the side of a knife. Heat some olive oil in a frying pan over medium heat, add potatoes, season with salt, and fry for approx. 20 min., or until potatoes just start to crisp from both sides.
    • 10 purple potatoes
    • salt
    • olive oil for frying
    • frying pan

    Lightly crush each boiled potato with the side of a knife. Heat some olive oil in a frying pan over medium heat, add potatoes, season with salt, and fry for approx. 20 min., or until potatoes just start to crisp from both sides.

  • Step 4/7

    While the potatoes are frying, cut zucchini into bite-sized pieces. In a grill pan, grill zucchini for approx. 15 min with some oil. Remove cauliflower stem and cut cauliflower into bite-sized pieces. Sauté cauliflower for approx. 15 min. over medium-high heat in a frying pan. Season with salt and pepper, and set aside.
    • ½ zucchini
    • ½ cauliflower
    • salt
    • pepper
    • olive oil for frying
    • frying pan
    • grill pan
    • cutting board
    • knife

    While the potatoes are frying, cut zucchini into bite-sized pieces. In a grill pan, grill zucchini for approx. 15 min with some oil. Remove cauliflower stem and cut cauliflower into bite-sized pieces. Sauté cauliflower for approx. 15 min. over medium-high heat in a frying pan. Season with salt and pepper, and set aside.

  • Step 5/7

    Cut leek into 5-cm/2-in. pieces and halve lenghtwise. In a frying pan, sauté for approx. 10 min., cut-side down, until they caramelize and char slightly, then flip and sauté for a few minutes on the other side, until softened. Set aside.
    • leeks
    • olive oil for frying
    • frying pan

    Cut leek into 5-cm/2-in. pieces and halve lenghtwise. In a frying pan, sauté for approx. 10 min., cut-side down, until they caramelize and char slightly, then flip and sauté for a few minutes on the other side, until softened. Set aside.

  • Step 6/7

    Remove crushed potatoes from heat and season well with salt, pepper, and a sprinkle of smoked paprika powder to taste.
    • salt
    • pepper
    • smoked paprika powder

    Remove crushed potatoes from heat and season well with salt, pepper, and a sprinkle of smoked paprika powder to taste.

  • Step 7/7

    Mound the romesco sauce in the center of a large plate and serve with crushed potatoes, seared leeks, zucchini, and cauliflower. Garnish with a drizzle of olive oil and a sprinkle of salt. Enjoy!
    • olive oil for garnish
    • smoked paprika powder for garnish
    • salt

    Mound the romesco sauce in the center of a large plate and serve with crushed potatoes, seared leeks, zucchini, and cauliflower. Garnish with a drizzle of olive oil and a sprinkle of salt. Enjoy!

  • Enjoy your meal!

    Seared vegetables with romesco sauce

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