Whatever veggies you like — toss them with olive oil, salt and pepper, and grill. We had leeks, peppers, zucchini and also grilled slices of ciabatta bread. We also roasted some potatoes in the oven (because I thought they would take too long to grill). 450 degrees for 20-25 minutes or until crispy and brown on the edges.
Romesco Sauce:(Makes about 1.5 cups, keep leftovers in the fridge for a few days)1 red bell pepper, roasted, skin and seeds removed (instructions here)1 large, or 2 small slices of ciabatta, toasted with butter (or vegan butter)1/4 cup hazelnuts, blanched & peeled (instructions here, we did them together with the almonds)1/4 cup almonds, blanched and peeled2 garlic cloves2 tablespoons tomato paste + 3 tablespoons water (or 3-4 tomatoes, I just didn’t have any)1 tsp sweet paprika2 tablespoons red wine vinegar1/2 cup good olive oilred pepper flakes, to tastesalt & pepper, to tastePlace all ingredients except the olive oil into a food processor. Pulse until they’re well combined. Drizzle in olive oil and process until it becomes a thick paste. Taste and adjust seasonings.
Adapted from Vegetarian Cooking for Everyone, by Deborah Madison