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Ingredientes
- 4 med Zuccini, cut on the bias into 1/4 -inch slices Romesco sauce Salt Pepper
- 1/4 c. Pure extra virgin olive oil
- 1/4 c. Peeled garlic cloves
- 1 x Red bell pepper, roasted, peeled and seeded
- 2 x Plum tomatoes
- 2 x Ancho chiles, soaked in boiling water till soft, seeded
- 1 slc White bread, crust removed, cut into small cubes
- 1/4 c. Red wine vinegar
- 1/4 c. Red wine
- 1/4 c. Shelled hazelnuts
- 1 Tbsp. Honey Salt Pepper
Direcciones
- 1. Prepare a grill.
- 2. Five min before grilling, marinate the zuccini slices in 1 c. of the Romesco sauce.
- 3. Season the zuccini with salt and pepper to taste and grill till tender, about 2 min on each side.
- 4. Place on a serving platter and serve the extra Romesco sauce on the side.
- Makes 8 servings.
- Romesco Sauce:1. Heat the extra virgin olive oil in a large saute/fry pan over high heat till smoking.
- 2. Separately saute/fry the garlic, bell pepper, tomatoes, chiles and bread cubes till lightly browned, about 2 min each.
- 3. Remove each ingredient with a slotted spoon as it's done.
- 4. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
- 5. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend till smooth.
- 6. Add in the hazelnuts and process till finely minced.
- 7. Add in the honey and season to taste with salt and pepper.
- Makes about 2 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 450g | |
| Calories 783 | |
| Calories from Fat 558 | 71% |
| Total Fat 63.52g | 79% |
| Saturated Fat 8.32g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 193mg | 8% |
| Potassium 805mg | 23% |
| Total Carbs 36.64g | 10% |
| Dietary Fiber 5.9g | 20% |
| Sugars 9.38g | 6% |
| Protein 7.79g | 12% |
