Romesco Sauce with Grilled Onions

Ingredients

• 2 whole red bell peppers
• ½ cup almonds
• ¼ cup breadcrumbs
• 3 whole garlic cloves
• ½ cup olive oil
• 2 tbsp red wine vinegar
• 4 whole onions
• 1 tsp salt

Instructions

1. 1

   Roast the 2 red bell peppers under a broiler or over a flame until skins are blackened, about 10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.

2. 2

   Peel the peppers, remove seeds, and place the flesh in a blender. Add 0.5 cup almonds, 0.25 cup breadcrumbs, 3 garlic cloves, 2 tbsp red wine vinegar, and 0.5 tsp salt.

3. 3

   Blend while drizzling in 0.25 cup olive oil until smooth. Taste and add more salt if needed. Set aside.

4. 4

   Peel and slice the 4 onions into 1-inch thick rounds. Brush both sides with the remaining 0.25 cup olive oil and sprinkle with the remaining 0.5 tsp salt.

5. 5

   Grill the onion slices over medium-high heat until charred and tender, about 4-5 minutes per side. They should be soft and have nice grill marks.

6. 6

   Serve the grilled onions on a platter with the romesco sauce spooned over the top. Enjoy warm or at room temperature.

Tools you’ll need

• Blender or food processor
• Grill or grill pan
• Broiler or open flame
• Bowl
• Plastic wrap

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