Grilled Veggies and Romesco

Romesco is a sauce we came across during our travels through Spain. We fell in love with its smoky, sweet and nutty flavors so we decided to write our own recipe.
— An & Kaitlyn

This sauce pairs perfectly with grilled vegetables, but truthfully tastes amazing on almost anything! Dip a crusty piece of bread into it or add it to a tomato pasta dish - this sauce can elevate any dish.



  • Vegetables mix of choice

    We used Onion, Green asperges, Zucchini, squash

  • 2 Red Bell Peppers
  • 1 slice stail bread
  • 1 medium tomato
  • 5 gloves garlic
  • 2 TBS sherry vinegar
  • ¼ cup olive oil
  • 1 TBS smoked paprika
  • 1 tsp salt
  • ½ cup raw almonds
  • ½ lemon juice
  • ½ cup parseley

Grilled Veggies and Romesco

Roasting Bell Peppers

Put the bell peppers on a hot grill, turn them every couple minutes until all sides are blackened.

This will take about 10 minutes.

Tip: For oven roasted pepper: 220°C (400°F) 15 to 20 minutes

Place them in a bowl and cover with plastic wrap to steam off the skin. Set aside until cool enough to handle.

Remove the seeds from the bell peppers

Tip: Place the roasted peppers in a glass jar and cover with olive oil. With an airtight cover they’ll keep up to 2 weeks in the fridge



Put everything in a blender and pulse until mostly smooth with some texture.

When you put vegetables on the BBQ make sure to brush them with a little bit of olive oil.

Most vegetables will be ready in 4 to 6 minutes






An De Smedt