Romesco roast vegetable tray

Method

1. Set the oven to 220°C (200°C fan). Cut the aubergine, courgettes, red pepper and red onion into chunky 3 cm pieces.
2. Toss them on a large tray with 2 tbsp of the olive oil and a good pinch of salt (use two trays if it gets crowded) and roast for 35 minutes, turning once, until soft and charred at the edges.
3. Rinse the quinoa and put it in a pan with 200 ml of water and a pinch of salt. Bring to the boil, cover and simmer for 12 minutes, then leave covered off the heat for 5 minutes and fluff with a fork.
4. While that happens, make the romesco. Toast the almonds in a dry pan for 3 minutes, then blend them with the roasted peppers, sun-dried tomatoes, crushed garlic, balsamic vinegar, smoked paprika, the remaining 1 tbsp of oil and 2 tbsp of water until fairly smooth. Season.
5. Spoon the quinoa onto a platter, pile the roasted vegetables on top and serve with the romesco in a bowl for spooning.

Tip Leftover romesco is good on toast or stirred into pasta, and keeps for a few days in the fridge.

Photo made with AI.

From Nosha · nosha.app