Grilled Vegetables with tribelli® mini and romesco sauce

Parrillada de Verduras con Tribelli - Enza Zaden

Ingredients

  • tribelli® mini
  • Zucchini
  • Almonds
  • Purple onion
  • Spicy red peppers
  • Bread toast
  • Tomato
  • Garlic
  • Hazelnut
  • Potato
  • Salt
  • Olive oil
  • Vinegar

Elaboration

  • To start, preheat the oven to 200ºC (if possible, use it as a gratin).
  • Now, remove the stem and seeds to the spicy red peppers, fill a container with warm water and soak them.
  • Next, place the unpeeled tomatoes and garlic in the oven tray.
  • You should put the tray as high as possible, so that the tomatoes almost touch the grill. Roast them by turning them every 3 minutes until totally grilled.
  • Do not turn the oven off. If you put it in a gratin function, change it now, so that the heat is distributed throughout the oven.
  • While the tomatoes and garlic are cooling and ready to be peeled, prepare the other vegetables for roasting.
  • Wash and cut the Tribelli peppers in half crosswise and remove the seeds and the stem. Cut the zucchini into slices half a finger thick, peel the red onion and cut it into slices a little thinner than those of the zucchini. Also slice the potatoes the same size as the zucchini.
  • Place the vegetables divided by type on the baking tray covered with parchment paper.
  • Dress the vegetables with coarse salt and a drizzle of oil. Insert the tray in the oven at half height and cook the whole until everything begins to brown, stirring regularly.
  • For romesco sauce, peel tomatoes and roasted garlic. In a blender glass, add the drained spicy red peppers, the toasted bread, the garlic, the tomatoes, the almonds, the hazelnuts, the vinegar and the fine salt.
  • Beat all the ingredients well. While beating, add the oil little by little until you get a homogeneous mixture.
VEGAN RECIPE

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