Try this Grilled Zucchini wiht Romesco Sauce and Hazelnuts recipe, or contribute your own.
Suggest a better descriptionBF Boy Gets Grill, page 74
The sauce can be made a few hours in adavnce andset aside. Do not refrigerate.
Fry the bread until golden brown. Then the garlic until golden. Then the peppers, chiles and tomatoes adn cook, stirring until the tomatoes are just soft. Then blend in a food processor with the rest of the ingredients. Then pour the vinegar into the pan an scrape up any brown bits. Pour the contents of the pan into the food processor and puree unitl smooth. Season with salt and pepper.
Coat the zucchini with Romesco Sauce and grill. Then transfer toa platter adn top eith the remaining Romesco. Sprinkle with chopped hazelnuts and chives. Serve immediately.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 227 | ||
Calories from Fat: 122 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 73.1mg | 3 % | |
Potassium 927.1mg | 24 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 17.5g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database 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: 227
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