Recipe courtesy of Bobby Flay

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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Ingredients

Roasted Cippolini Onions:

Roasted Zucchini:

Romesco Sauce:

Spanish Antipasto:

Spanish Cheese Platter:

Directions

  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.
45m Easy 100%
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26m Easy 99%
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45m Easy 100%
CLASS
26m Easy 99%
CLASS

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