Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce Recipe

Name: Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds cippolini onions, peeled; 3 tablespoons olive oil; Salt and freshly ground pepper; 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; 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; Piquillo peppers, sliced; Assorted Spanish olives; Serrano ham, cut into chunks; Farmer's cheese, cut into bite-sized pieces; Extra-virgin Spanish olive oil; Bread; 1/2 pound wedges of assorted Spanish cheese. (Should have an assortment of cow's milk, sheep's milk and goat's milk).

Servings: persons

2 pounds cippolini onions, peeled
3 tablespoons olive oil
Salt and freshly ground pepper
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
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
Piquillo peppers, sliced
Assorted Spanish olives
Serrano ham, cut into chunks
Farmer's cheese, cut into bite-sized pieces
Extra-virgin Spanish olive oil
Bread
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.
3
Transfer onions to a medium-roasting pan and roast until lightly golden brown and just cooked through about 25 to 30 minutes.
4
For the Roasted zucchini: Toss the zucchini with the olive oil and season with salt and pepper, to taste.
5
Place in a medium-roasting pan and roast until lightly golden brown and just cooked through, about 20 to 25 minutes.
6
Place both the zucchini and onions on a large serving platter and drizzle with some of the romeso sauce and chopped parsley.
7
Serve with Spanish Antipasto.
8
Heat the olive oil in a large saute pan over high heat until smoking.
9
Separately saute the garlic, bell pepper, tomatoes, chilies and bread cubes until lightly browned, about 2 minutes each.
10
Remove each ingredient with a slotted spoon as it's done.
11
Deglaze the pan with the vinegar and red wine.
12
Place all the Sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
13
Add the hazelnuts and process until finely chopped.
14
Add the honey and season, to taste, with salt and pepper.
15
Arrange all ingredients on a platter and drizzle with olive oil.
16
Serve sliced crusty bread on side.

1159

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 28 ingredients. The key ingredients include: 2 pounds cippolini onions, peeled, 3 tablespoons olive oil, Salt and freshly ground pepper, 4 medium zucchini, cut on the bias into 1/4-inch slices, and more.

Yes, Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce falls under the Vegetarian 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.

Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce

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