Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce

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  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 40 min
  • Inactive: 15 min
  • Cook: 55 min
  • Yield: 10 servings
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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


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)


  1. Preheat the oven to 375 degrees F. 
  2. 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. 
  3. 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. 
  4. 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:

  1. 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. 
  2. 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:

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