Roasted Vegetables With Green Romesco Recipe

Name: Roasted Vegetables With Green Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Green Romesco; 3 green peppers; 1 poblano chili; 1/4 cup walnuts; 1 clove garlic; 1 sprig parsley; 1/4 cup spinach; 1 date; 1/2 tablespoon smoked paprika; 1 lemon, juiced; Roasted Vegetables with Green Romesco; 1 bunch asparagus; 1 bunch scallions, bottoms chopped off; 3/4 cup green romesco

Servings: persons

Green Romesco
3 green peppers
1 poblano chili
1/4 cup walnuts
1 clove garlic
1 sprig parsley
1/4 cup spinach
1 date
1/2 tablespoon smoked paprika
1 lemon, juiced
Roasted Vegetables with Green Romesco
1 bunch asparagus
1 bunch scallions, bottoms chopped off
3/4 cup green romesco

1
Roast the bell peppers and poblano chili until they are completely blackened on the outside. Place them in a paper bag and let them rest for 15 minutes. Peel away the blackened skin and chop the pepper into large chunks.
2
In a food processor, mix the roasted peppers and chili with the remaining ingredients. Pulse until well combined. Salt and pepper to taste.
3
The romesco can be prepared and refrigerated a couple days in advance. This will make about 2-3 cups of romesco - use it on salads or pastas as well!
4
Preheat the oven to 450 degrees.
5
On a sheet pan, spread the asparagus and scallions. Roast for about 15 minutes, until the asparagus are tender but still crisp.
6
Serve the roasted vegetables with a healthy dollop of green romesco.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Green Romesco, 3 green peppers, 1 poblano chili, 1/4 cup walnuts, and more.

Yes, Roasted Vegetables With Green Romesco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetables With Green Romesco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions