
Mixed Grilled Vegetables with two sauces

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A platter of grilled vegetables becomes an immensely appealing dinner option on a hot day. There's a reason we grill in the summer. Although a fire is hot, its outdoors; the heat goes into the sky instead of the kitchen. This collection is offered with two saucesa rusty Romesco and a green chimichurri sauce. In addition to the vegetables, you can grill Halloumi cheese, for a truly mixed grill. As is, the dish is vegan. You might want to start the meal with chilled tomato soup, gazpacho, or sliced melons with pepper. While vegetables are not big protein sources, the Romesco sauce is, with its almonds and hazelnuts, which leads right to our wine, a Spanish Rosato from the Navarra region, such as Chivites Gran Fuedo.
ingredients
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serves: 4-5
4 leeks (white parts only, halved lengthwise and steamed until tender)
3 or more fennel bulbs (cut into slabs and steamed until tender)
olive oil as needed
sea salt
5 red bell peppers (2 whole, 3 halved, seeded, pressed to flatten)
3 golden peppers or cubanelles (halved, seeded, and pressed to flatten)
6 Japanese eggplants (halved lengthwise and scored)
6 fresh onions (halved or cut into 1-inch rounds and secured with a toothpick)
6 medium zucchini (halved lengthwise and scored, if smallish, or cut into 1/2-inch slabs if large)
Romesco Sauce
Chimichurri Sauce
Servings Per Recipe: 4
Amount per Serving
Calories: 427
- Total Fat: 3.3 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 155.7 mg
- Total Carbs: 97.9 g
- Dietary Fiber: 37.4 g
- Sugars: 34 g
- Protein: 17.2 g
preparation

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