Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce

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)