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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Quinoa-Stuffed Poblanos with Grilled Romesco Sauce Ingredients:
2 (large) red bell peppers, halved, cored and seeded |
1 (large) tomato, halved |
1/2 (medium) onion, thickly sliced |
1/4 cup almonds, raw |
1/2 teaspoon crushed red pepper |
salt |
Directions:
1. Light a grill. Wrap the red peppers, tomato and onion in a large sheet of heavy-duty aluminum foil. Grill over moderate heat for about 25 minutes, until the vegetables are softened and charred.
2. Transfer the vegetables to a blender. Add the almonds and crushed red pepper and puree. Season with salt and serve.
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