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How to Make the Most of Summer Veggies with Love & Lemons

 

Husband and wife duo Jeanine and Jack are the creators of the two-time Saveur Award winning blog, Love & Lemons. Cheerful, bright, and full of zest, Jeanine takes an elevated but accessible and fun approach to her recipes. Think tart cherry and mint sorbet and carrot quinoa oatmeal breakfast cookies. Their best-selling book, "The Love & Lemons Cookbook" was released in the spring of 2016. 

Romesco might just be my favorite sauce. Sweet, smoky, tangy… Serve it alongside veggies, fish or meats and don’t skimp on the grilled bread. Pop open a bottle of Cava and pretend you’re on a patio somewhere in Barcelona.

Grilled Veggies with Romesco Sauce

Grilled Veggies:

Whatever veggies you like — toss them with olive oil, salt and pepper, and grill. We had leeks, peppers, zucchini and also grilled slices of ciabatta bread. We also roasted some potatoes in the oven (because I thought they would take too long to grill). 450 degrees for 20-25 minutes or until crispy and brown on the edges.

 
Romesco Sauce:
 
(Makes about 1.5 cups, keep leftovers in the fridge for a few days)
 
1 red bell pepper, roasted, skin and seeds removed (instructions here)
1 large, or 2 small slices of ciabatta, toasted with butter (or vegan butter)
1/4 cup hazelnuts, blanched & peeled (instructions here, we did them together with the almonds)
1/4 cup almonds, blanched and peeled
2 garlic cloves
2 tablespoons tomato paste + 3 tablespoons water (or 3-4 tomatoes, I just didn’t have any)
1 tsp sweet paprika
2 tablespoons red wine vinegar
1/2 cup good olive oil
red pepper flakes, to taste
salt & pepper, to taste
 
Place all ingredients except the olive oil into a food processor. Pulse until they’re well combined. Drizzle in olive oil and process until it becomes a thick paste. Taste and adjust seasonings.
 
Adapted from Vegetarian Cooking for Everyone, by Deborah Madison