Roasted Vegetables With Green Romesco – a delicious recipe with Green Romesco, green peppers, chili, walnuts, clove garlic, parsley. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
91
kcal
Calories
5
g
Fat
10
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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