Do you have a produce drawer filled with veggies and not a clue what to do with them? Don’t fret – I’ve come to the rescue! We were planning to head out of town and I didn’t want to leave my wonderful vegetables to rot in our absence. With an invite to a neighborhood party on our agenda, I knew just what to do. A Grilled Vegetable Platter with a simple Romesco Dipping Sauce!
The key to making a wonderful grilled vegetable platter is cooking your vegetables until tender-crisp with a bit of char producing an earthy sweetness. I prepped my veggies and cooked them in tandem while timing them individually for the best result. A huge benefit of serving your vegetables as a grilled platter is that they taste wonderful both warm and at room temperature so there’s no need to fuss about keeping them hot.
I love Romesco Sauce as a condiment for vegetables. I had previously posted a recipe for Whole Roasted Cauliflower with Romesco Sauce that is scrumptious. This time I made a simpler version that requires only a couple of steps to complete. It was also wonderfully delicious and went particularly well with the veggies!
Grilled Vegetable Platter with Romesco Dipping Sauce
Serves 8
- Assorted vegetables such as summer squash, yams, green beans, snap peas and sweet onions; trimmed & either left whole or cut into similarly sized pieces
- Olive oil
- Kosher salt and freshly ground pepper
- 2 large red peppers, cored and seeded
- 1 large tomato, stemmed & cut in half
- 1 small sweet red onion, peeled and sliced into thick slices
- 1/2 cup raw almonds
- 1/2 teaspoon Aleppo red pepper flakes
- Kosher salt to taste
- Prepare a gas grill on medium high heat. Wrap the red peppers, tomato and onion slices in heavy duty foil. Place on the grill and cook for 30 minutes until the vegetables are tender and charring. Remove the packet, cool slightly and then add to blender with almonds and red pepper. Puree until thoroughly mixed. Season to taste with salt.
- Using one bowl prepare each vegetable one at a time by drizzling with olive oil and seasoning with salt and pepper. Grill in either a grill pan or grilling screen to ensure that vegetables do not fall through the grates. Cook each vegetable separately until they are tender crisp and lightly charred.
- Remove to a platter separating them into individual piles with the Romesco Sauce in a bowl in the center of the platter.