Roast vegetables with a romesco sauce

Roast vegetables with a romesco sauce

Romanesco sauce is a Catalonian sauce that works well with vegetables as in this recipe, white fish or chicken.

Serves 6

Preparation time 15 minutes

Cooking time 25 minutes

Ingredients

2kg mixed vegetables, root ones are good from Only Organics

75ml olive oil from The Olive Oil Co.

Sea salt and freshly ground pepper

2 red peppers, roasted and skinned and seeded

2 garlic cloves, peeled and roughly chopped

50g stale bread

125g almonds

1 chilli

2 tablespoons sherry vinegar from Brindisa

A pinch saffron strands steeped in a little hot water from Spice Mountain

A little smoked paprika

Preparation Method

Preheat the oven to 220°C/gas mark 7. Peel and cube the vegetables so they are all about the same size and place in a large roasting tin. Pour over 50ml of the olive oil, season and stir to coat.

Place in the oven and roast for around 30 minutes.

Meanwhile, cook the garlic in the remaining olive oil. Remove it from the pan then add the bread and colour a little too.

Place everything in a processor or pound in a pestle and mortar until chunky. If it is a little stiff add a little extra water.

To serve, spoon the sauce over the vegetables and serve with a good hunk of bread.