Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce

Total Time:
1 hr 50 min
Prep:
40 min
Inactive:
15 min
Cook:
55 min

Yield:
10 servings
Level:
Intermediate

Ingredients
  • Roasted Cippolini Onions:
  • 2 pounds cippolini onions, peeled
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  • Roasted Zucchini:
  • 4 medium zucchini, cut on the bias into 1/4-inch slices
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  • Romesco Sauce, recipe follows
  • Chopped parsley
  • Spanish Antipasto, recipe follows
  • Spanish Cheese Platter, recipe follows
  • Romesco Sauce:
  • 1/4 cup olive oil
  • 1/4 cup peeled garlic cloves
  • 1 red bell pepper, roasted, peeled, seeded
  • 2 plum tomatoes
  • 2 ancho chilies, soaked in boiling water until soft, seeded
  • 1 slice white bread, crust removed cut into small cubes
  • 1/4 cup red wine vinegar
  • 1/4 cup red wine
  • 1/4 cup shelled hazelnuts
  • 1 tablespoon honey
  • Salt and freshly ground pepper
  • Spanish Antipasto:
  • Piquillo peppers, sliced
  • Assorted Spanish olives
  • Serrano ham, cut into chunks
  • Farmer's cheese, cut into bite-sized pieces
  • Extra-virgin Spanish olive oil
  • Bread
  • Spanish Cheese Platter:
  • 1/2 pound wedges of assorted Spanish cheese. (Should have an assortment of cow's milk, sheep's milk and goat's milk).
Directions

Preheat the oven to 375 degrees F.

For the Roasted Onions: Toss the onions in olive oil and season with salt and pepper to taste. Transfer onions to a medium-roasting pan and roast until lightly golden brown and just cooked through about 25 to 30 minutes.

For the Roasted zucchini: Toss the zucchini with the olive oil and season with salt and pepper, to taste. Place in a medium-roasting pan and roast until lightly golden brown and just cooked through, about 20 to 25 minutes.

Place both the zucchini and onions on a large serving platter and drizzle with some of the romeso sauce and chopped parsley. Serve with Spanish Antipasto.

Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chilies and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it's done. Deglaze the pan with the vinegar and red wine.

Place all the Sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season, to taste, with salt and pepper.

Arrange all ingredients on a platter and drizzle with olive oil. Serve sliced crusty bread on side.


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