| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gma4 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Zuccini, cut on the bias |
|
|
into 1/4 -inch |
|
|
slices |
|
|
Romesco sauce |
|
|
Salt |
|
|
Pepper |
| 1/4 |
c |
Pure olive oil |
| 1/4 |
c |
Peeled garlic cloves |
| 1 |
|
Red bell pepper, roasted |
|
|
peeled and |
|
|
seeded |
| 2 |
|
Plum tomatoes |
| 2 |
|
Ancho chiles, soaked in |
|
|
boiling |
|
|
water until soft |
|
|
seeded |
| 1 |
|
White bread, crust removed |
|
|
cut |
|
|
into small cubes |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Red wine |
| 1/4 |
c |
Shelled hazelnuts |
| 1 |
T |
Honey |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Prepare a grill. Five minutes before grilling, marinate the zuccini
slices in 1 cup of the Romesco sauce. Season the zuccini with salt and
pepper to taste and grill until tender, about 2 minutes on each side.
Place on a serving platter and serve the extra Romesco sauce on the
side. Makes 8 servings. Romesco Sauce: Heat the olive oil in a large
saute pan over high heat until smoking. Separately saute the garlic,
bell pepper, tomatoes, chiles and bread cubes until lightly browned,
about 2 minutes each. Remove each ingredient with a slotted spoon as
it's done. Deglaze the pan with the vinegar and red wine (you can pour
both in at the same time). Place all the sauteed ingredients and the
deglazing liquid into a food processor and blend until smooth. Add the
hazelnuts and process until finely chopped. Add the honey and season
to taste with salt and pepper. Makes about 2 1/2 cups. Converted by
MC_Buster. NOTES : From Executive Chef Bobby Flay Recipe by: Good
Morning America Converted by MM_Buster v2.0l.
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