Description
Fall in love with these roasted romesco vegetables — a bold, flavor-packed Mediterranean dish that’s healthy, vibrant, and crave-worthy!
Ingredients
Scale
- 2 cups cauliflower florets
- 1 large red bell pepper, sliced
- 1 large carrot, peeled and chopped
- 1 red onion, cut into wedges
- 1 zucchini, sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 roasted red bell pepper (jarred or freshly roasted)
- 1/4 cup almonds or hazelnuts
- 2 tablespoons tomato paste
- 1 garlic clove
- 1 tablespoon red wine vinegar
- 1/4 teaspoon smoked paprika
- 1/4 cup olive oil
- Pinch of cayenne pepper (optional)
- Salt to taste
Instructions
- Preheat oven to 425°F
- Line baking sheet with parchment paper
- Toss all vegetables with olive oil, salt, and pepper
- Spread in single layer, roast for 25–30 minutes
- Flip halfway for even caramelization
- Combine roasted red pepper, nuts, garlic, tomato paste, vinegar, paprika, and salt
- Blend until smooth while streaming in olive oil
- Drizzle sauce over warm vegetables or serve it on the side as a dip
- Garnish with parsley or chopped nuts for texture
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: Mediterranean / Spanish-Inspired