Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce

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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)