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Recipe courtesy of Bobby Flay

Show: Food Network Specials

Episode: Food Network All Stars Holiday

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Total:: 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

Roasted Zucchini:

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.

Romesco Sauce:

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.

Spanish Antipasto:

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

My Private Notes

Name: Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 10 servings
Cuisine: european
Ingredients: 2 pounds cippolini onions, peeled; 3 tablespoons olive oil; Salt and freshly ground pepper; 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; 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; 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; 1/2 pound wedges of assorted Spanish cheese. (Should have an assortment of cow's milk, sheep's milk and goat's milk)