Spanish Romesco Roasted Vegetables

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Preheat your oven to 400°F (200°C).

Ingredients quick view

1 red bell pepper

1 yellow bell pepper

1 zucchini

1 medium eggplant

1 cup cherry tomatoes

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup roasted almonds

1 clove garlic

1 cup canned roasted tomatoes

1 tablespoon red wine vinegar

1/2 teaspoon smoked paprika

Feel free to use any combination of vegetables you have on hand.

For added flavor, grill the vegetables instead of roasting them.

Make the Romesco sauce ahead of time and store it in the fridge for up to a week.

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