Romesco with Grilled Vegetables
Tarragona's almond-pepper sauce, served over charred peppers and onions.
Ingredients
- 3 Red bell pepper
- 2 Onion
- 2 Tomato
- 80 g Marcona almonds
- 40 g Hazelnuts
- 4 cloves Garlic
- 2 Nora peppers (dried)
- ¼ baguette Baguette
- 2 tbsp Sherry vinegar
- 200 ml Extra-virgin olive oil
- 1 tsp Salt
Method
- Heat the oven to 220 °C (425 °F).
- Soak the ñora peppers in hot water until softened, then scrape out the flesh.
- Roast the bell peppers, halved onions, and tomatoes on a tray with olive oil until charred.
- Toast the almonds and hazelnuts in a dry pan until golden, then tip onto a plate.
- In the same pan, fry the bread in a slick of oil until golden on both sides, then tear it into chunks.
- Pull the skins off the roasted peppers and tomatoes. Lift the onions out whole.
- Blitz the nuts, garlic, fried bread, ñora flesh, and salt to a coarse paste in the processor.
- Add half the roasted vegetables and the sherry vinegar. Pulse to a chunky paste.
- Stream in the remaining olive oil with the motor running until creamy.
- Pile the remaining roasted vegetables on a platter. Spoon the romesco generously over.
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About Romesco with Grilled Vegetables
Romesco with Grilled Vegetables comes from Tarragona on Spain's Catalan coast, where the sauce was born among fishermen and is traditionally paired with everything from grilled spring onions to fish. At its heart romesco is a thick, rust-colored purée of nuts, roasted peppers, garlic, and bread, and this version honors the classic build: Marcona almonds and hazelnuts toasted for depth, dried ñora peppers soaked and scraped for their sweet, smoky flesh, and fried bread blitzed in to give the sauce its characteristic body. Sherry vinegar and good olive oil round it into something bright, nutty, and lightly tangy rather than merely rich.
The texture is deliberately coarse — a rustic paste rather than a smooth sauce — so it clings to whatever it dresses. Here it's spooned over charred peppers and onions, whose sweetness and smoke echo the roasted peppers already in the sauce. It's vegan, serves a crowd, and works as an appetizer, a dip, or a condiment for grilled vegetables, meat, or fish. Make it ahead if you can, since a few hours' rest lets the nuts and vinegar meld; serve it at room temperature so the flavors stay open and generous.
Romesco with Grilled Vegetables: frequently asked questions
How many calories are in Romesco with Grilled Vegetables?
A serving has about 476 calories — 6.7g protein, 20.5g carbs, 41.8g fat, 5.3g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Romesco with Grilled Vegetables gluten-free?
As written, no — it contains Baguette. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Romesco with Grilled Vegetables take to make?
About 40 minutes start to finish, but only around 17 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Romesco with Grilled Vegetables make?
This recipe makes 6 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.