Photo: Mike Kenneally
Roasted Vegetables with Romesco
9 ingredients
openrecipes
Romesco sauce is usually served on the side as a condiment, but it makes a great seasoning paste as well. Whisk with 2 Tbs. olive oil to loosen the sauce before using on meat or poultry.
Estimated Nutrition (whole recipe, rough)
416
Calories
8g
Protein
14g
Fat
68g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil
- 2 garlic cloves, smashed
- 1 lb. small red potatoes, halved
- 2 large zucchini, halved lengthwise and cut into 1-inch pieces
- 2 Asian eggplant, cut into 1-inch pieces
- 1 large red bell pepper, seeded and cut into 1 1/2-inch pieces
- 1 red onion, cut into thick rings
- Salt and freshly ground pepper, to taste
- 1 cup romesco sauce (see related recipe at left), at room temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes