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Grilled Summer Vegetables with Easy Romesco Sauce

Grilled Summer Vegetables with Easy Romesco Sauce

Dianne Wenz
Not sure what to do with all of that zucchini and summer squash in your garden? Grill it up and serve it with my Easy Romesco Sauce!
Course Main Course
Cuisine American
Servings 4 -6 servings


For the Romesco Sauce

  • 12- ounce jar roasted red peppers, drained
  • 12 ounce can fire-roasted diced tomatoes, drained
  • 1/2 cup almond butter
  • 1 garlic clove, minced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ¼ cup olive oil

For the Vegetables

  • 2 zucchinis
  • 2 summer squashes
  • 2 red bell peppers
  • 2 sweet onions
  • 2-4 small (or one large) eggplant
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ cup slivered almonds,toasted
  • ¼ cup chopped parsley, loosely packed


  • To make the sauce, add the roasted red peppers, diced tomatoes, almond butter, garlic, red wine vinegar, smoked paprika, and sea salt to a food processer, and process until very finely chopped. While the motor is running, slowing pour in the olive oil in a steady stream, and continue to process until the mixture is smooth.
  • Preheat your grill to medium-high, or heat a grill pan on a stove over medium-high heat.
  • Cut the vegetables into slices about ¼” to ½” thick.
  • In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Lightly brush the mixture on the vegetables.
  • Grill the vegetables until tender and heated throughout with nice grill marks, about five to ten minutes per side.
  • Serve the vegetables drizzled with sauce and garnished with slivered almonds and parsley.