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Grilled Veggies with Romesco

This simple grilled vegetable platter works as an appetizer or easy summer side dish. Grilling the vegetables by type is an easy way to accommodate more particular eaters while making sure everything cooks evenly—plus it makes for a beautiful presentation.

Chef Tip: The trick here is tossing and grilling the vegetables separately – as the asparagus may take a minute or so less than the zucchini and you want to be able to control the texture and charring of each veggie.

Ingredients

  • An assortment of summer vegetables, we used asparagus, sliced mushrooms, sliced summer squash & zucchini, and assorted bell peppers, cut into 1-inch wide strips

  • Olive oil

  • Salt

  • 1lb of mozzarella cheese, cut into bite-sized pieces

  • 1 pouch Haven’s Kitchen Red Pepper Romesco

Steps

STEP 1

Preheat a grill or grill pan for at least 15 minutes. Toss the veggies, separately, with olive oil and a pinch of salt, and grill them, in groups until charred but not overcooked, a few minutes max

STEP 2

Place on a platter with the mozzarella dotted around the veggies. Drizzle with Romesco and serve.

$39.00
4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

Ingredients

Piquillo Peppers (Piquillo Peppers, Water, Salt, Citric Acid), Extra Virgin Olive Oil, Roasted Almonds, White Wine Vinegar, Roasted Garlic, Smoked Paprika, Sea Salt, Crushed Calabrian Chili Peppers.
1
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This recipe is also great with our Zippy Chili Harissa and Tangy BBQ sauce.

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Nutrition (per serving)

  • Calories = 360

  • Total fat = 24g

  • Total carbohydrates = 7g

  • Fiber = 1g

  • Protein = 29g

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