Zucchini can be very watery and have a bland taste. The grill can fix these problems, if done right. The flesh gets infused with smoky flavor and softens, the excess moisture evaporates and exterior becomes burnished, intensifying flavor. Sweet, smoky, tangy Romesco sauce perfectly complements grilled zucchini. This famous Catalan sauce is made from red pepper, olive oil, almonds and bread.
According to the traditional recipe nora chillies should be used, but if you cant find them, use sweet and smoked paprika instead. Romesco sauce has a similar texture to pesto and is equally versatile it goes well with any grilled food. Olive oil and almonds give it a wonderful, rich flavor and both are high in monounsaturated fats, which have been associated with lowering the risk of heart disease. Also almonds contain magnesium and potassium that are very beneficial for the cardiovascular system.
4-6 servings as side dish
Vegan, Vegetarian, Gluten free
Ingredients:
3 large zucchini
1 red pepper,
3 medium tomatoes, halved
1 medium onion, sliced 1/2-inch thick
1 bread slice, cubed
cup olive oil
2 garlic cloves, finely chopped
2 oz blanched almonds
1 tbsp chilli flakes
tsp smoked paprika
2 tbsp red vinegar
2 tbsp parsley, chopped
salt to taste
Directions:
Heat a grill pan.
Grill the pepper, onion and tomatoes in batches until are well blackened and soft.
Remove from the pan and set aside.
When the tomatoes and pepper are cool enough to handle, peel them.
Heat 1 tbsp olive oil in a medium pan over medium heat.
Add the chili flakes and garlic and fry for 30 seconds.
Add the bread and fry until browned.
Remove from the heat and set aside.
Place the grilled vegetables, bread-garlic mixture, almonds into a blender and process
until roughly chopped.
Add the oil, lemon juice, vinegar, parsley, paprika and a good pinch of salt and pulse more.
Transfer in a bowl, cover with plastic wrap and refrigerate until use.
Slice zucchini lengthwise and heat the grill pan.
Brush the slices with a little olive oil and grill them in batches until are well blackened and tender.
Remove them from the pan and serve with the sauce.
