You really cannot beat a plate of grilled vegetables, especially when eggplants and peppers are so prolific at this time of year.
Zucchini, although not in this selection are also a good choice. Grilled vegetables are perfect as an antipasto but they can just as easily be part of a main course.
The vegetables can be grilled on a BBQ or Grill press or in the oven.
To the array, throw in some of the cooked green beans, asparagus or broccolini (that perhaps are left over from the night before), add a drizzle of good extra virgin olive oil, some chopped garlic, a little parsley and a squeeze of lemon juice.
You could also add to the cooked vegetables different textures with a bit of crunch – some of that celery, fennel, cucumbers and apples that are probably in your fridge. Or it could be tomatoes, celery, spring onions and fresh basil leaves, once again a drizzle of that good olive oil that will add fragrance as well as taste.
So easy, so simple.
Just recently, in two different restaurants I ordered versions of grilled vegetables and they both were presented with Romesco sauce dolloped separately on the side of the vegetables. In one of the restaurant it was grilled asparagus, topped with fried breadcrumbs. In the other it was eggplant. This had been grilled and rather than presenting it in slices it was pulped to a medium texture. Bread is a perfect accompaniment for scooping up the eggplant and the Romesco sauce. A drizzle of good quality extra virgin olive oil is a must.
Recipes in earlier posts:
In this version of this sauce almonds are added to the the vegetables (garlic, peppers and tomatoes). These are roasted/chargrilled on a BBQ or Grill press:
Roast/chargrill the peppers whole, peel, remove seeds and break them into strips. If using fresh tomatoes cut them into pieces. If you are roasting / chargrilling the peppers do them at the same time.
*Click on above link to see a list of ingredients and how to make it.
A different Recipe for Romesco sauce made with hazelnuts
This recipe uses hazelnuts instead of almonds. Also the vegetables are roasted. in the oven rather than grilled.
Use the same ingredients as the recipe above, substitute the hazelnuts for the almonds, but roast the vegetables:
Place the tomatoes, peppers and a whole head of garlic in a roasting tray with a little oil and roast in a 190C oven. Take the vegetables out as they become soft, i.e. the tomatoes will take about 10 minutes, the peppers and the garlic could take about 30-40 minutes..