* Place roasted red peppers, almonds, olive oil, vinegar, garlic, salt and pepper in a blender. Blend until smooth. Cover and refrigerate until serving.
* Heat grill to medium high. Lightly grease gril rack.
* In a large bowl, toss vegetables with olive oil and season with salt and pepper. Grill vegetables about 4 to 5 minutes per side, turning as needed to avoid burning.
* Serve warm or at room temperature with romesco sauce on the side.
optional - save parmesan or romano cheese on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (376g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 119 (65%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 340.1mg||12 %|
|Potassium 663.5mg||17 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 8.9g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 182
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