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1 hr 50 min
40 min
15 min
55 min
10 servings


Roasted Cippolini Onions:
Roasted Zucchini:
Romesco Sauce:
Spanish Antipasto:
Spanish Cheese Platter:


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.

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