Grilled Veggies with Romesco Sauce is a vibrant dish that celebrates the best of summer produce with bold, smoky flavors. Crisp zucchini, tender bell peppers, and earthy eggplant are charred to perfection, creating a delightful contrast of textures. The star of the show, the creamy Romesco sauce, blends roasted red peppers, almonds, and garlic into a rich, tangy dip that elevates every bite. Ready in just 30 minutes, this recipe is as effortless as it is impressive, making it perfect for weeknight dinners or weekend gatherings.

Each forkful offers a symphony of flavors—sweet, smoky, and slightly nutty—that will leave your taste buds dancing. The smoky aroma of grilled vegetables paired with the velvety sauce creates a sensory experience that’s both comforting and exciting. Whether served as a side or a main, this dish is a celebration of simplicity and bold Mediterranean-inspired flavors. It’s a surefire way to bring a burst of color and joy to your table.

Ingredients for Grilled Veggies with Romesco Sauce

For the romesco sauce: (makes 1½ cups)
1 red bell pepper, roasted, skin and seeds removed
1 large or 2 small slices of ciabatta, toasted with butter or vegan butter
¼ cup hazelnuts, blanched & peeled*
¼ cup almonds, blanched & peeled*
2 garlic cloves
2 tablespoons tomato paste + 3 tablespoons water (or 3-4 tomatoes, if available)
1 teaspoon sweet paprika
2 tablespoons red wine vinegar
½ cup good extra-virgin olive oil
Red pepper flakes, to taste
Sea salt and fresh black pepper
For the grilled veggies:
Whatever veggies you like! (e.g., leeks, peppers, zucchini)
Extra-virgin olive oil
Sea salt and fresh black pepper
Sliced crusty bread (optional)

Step-by-Step Instructions

Make the romesco sauce: Place the roasted pepper, toasted ciabatta, hazelnuts, almonds, garlic, tomato paste & water (or tomatoes), paprika, and vinegar in a food processor. Add pinches of red pepper flakes, salt, and black pepper. Pulse until well combined.
Drizzle in the olive oil while processing to form a thick paste. Taste and adjust seasonings as needed. Set aside.
Grill the veggies: Toss your favorite veggies with olive oil, salt, and pepper. Grill until tender and slightly charred, about 8-10 minutes depending on the vegetable.
Optional: Grill slices of ciabatta bread alongside the veggies for added crunch.
For roasted potatoes (optional): Preheat the oven to 450°F (232°C). Toss potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes or until crispy and golden brown on the edges.
Serve: Arrange the grilled veggies (and roasted potatoes, if using) on a platter. Serve with the romesco sauce and optional crusty bread. Pair with a glass of good wine for a complete meal!

Perfect Pairings: Serving Suggestions

This Grilled Veggies with Romesco Sauce dish is incredibly versatile! Serve it as a light main course with a side of crusty bread for dipping, or pair it with grilled chicken, fish, or tofu for a heartier meal. A crisp white wine, like Sauvignon Blanc, or a light red, such as Pinot Noir, complements the smoky flavors beautifully. For a complete spread, add a simple green salad or a bowl of olives.

Make It Your Own: Recipe Variations

Feel free to customize this recipe to suit your tastes or pantry staples. Swap hazelnuts for walnuts or pine nuts in the romesco sauce, or use roasted tomatoes instead of tomato paste for a fresher twist. For the veggies, try eggplant, asparagus, or even sweet potatoes. If you’re short on time, use store-bought roasted red peppers instead of roasting your own.

Time-Saving Tips for Busy Cooks

To streamline this recipe, roast the bell pepper and toast the ciabatta ahead of time. You can also prepare the romesco sauce up to 3 days in advance and store it in the fridge. For the veggies, chop them the night before and keep them in an airtight container. If you’re grilling, preheat the grill while you prep the veggies to save time.

Storage and Reheating Made Easy

Store leftover romesco sauce in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months—just thaw in the fridge overnight. Grilled veggies are best enjoyed fresh but can be refrigerated for 2-3 days. Reheat them in a skillet or oven to maintain their texture, and warm the sauce gently on the stovetop or in the microwave.

Essential Equipment Guidance

A food processor is key for blending the romesco sauce into a smooth, creamy consistency. If you don’t have one, a high-speed blender works too. For grilling, a grill basket or skewers can help keep smaller veggies from falling through the grates. A baking sheet is perfect for roasting potatoes or other veggies in the oven.