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Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce (Bobby Flay) Recipe

Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce (Bobby Flay) Recipe

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Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce (Bobby Flay)

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Ingredients:

Serving

2 lb cippolini onions, peeled
3 tbsp olive oil
salt and freshly ground pepper
4 medium zucchini , cut on the bias into 1/4-inch slices
3 tbsp olive oil
salt and freshly ground pepper
romesco sauce , recipe follows
chopped parsley
spanish antipasto, recipe follows
spanish cheese platter, recipe follows
1/4 cup olive oil
1/4 cup peeled garlic cloves
1 red bell pepper , roasted, peeled, seeded
2 plum tomatoes
2 ancho chilies , soaked in boiling water until soft, seeded
1 slice white bread, crust removed cut into small cubes
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup shelled hazelnuts
1 tbsp honey
salt and freshly ground pepper
piquillo peppers, sliced
assorted spanish olives
serrano ham, cut into chunks
farmer's cheese , cut into bite-sized pieces
extra-virgin spanish olive oil
bread
1/2 lb wedges of assorted spanish cheese. (should have an assortment of cow's milk, sheep's milk and goat's milk).

Directions:

Preheat the oven to 375 degrees F.
For the Roasted Onions: Toss the onions in olive oil and season with salt and pepper to taste. Transfer onions to a medium-roasting pan and roast until lightly golden brown and just cooked through about 25 to 30 minutes.
For the Roasted zucchini: Toss the zucchini with the olive oil and season with salt and pepper, to taste. Place in a medium-roasting pan and roast until lightly golden brown and just cooked through, about 20 to 25 minutes.
Place both the zucchini and onions on a large serving platter and drizzle with some of the romeso sauce and chopped parsley. Serve with Spanish Antipasto.
Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chilies 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.
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.
Arrange all ingredients on a platter and drizzle with olive oil. Serve sliced crusty bread on side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	171.98 Kcal (720 kJ)
Calories from fat	142.55 Kcal
		% Daily Value*
Total Fat	15.84g	24%
Sodium	15.96mg	1%
Potassium	110.23mg	2%
Total Carbs	5.96g	2%
Sugars	2.89g	12%
Dietary Fiber	0.92g	4%
Protein	1.2g	2%
Vitamin C	16.4mg	27%
Vitamin A	0.3mg	10%
Iron	5.4mg	30%
Calcium	32.3mg	3%

Amount Per 100 g
Calories	250.63 Kcal (1049 kJ)
Calories from fat	207.74 Kcal
		% Daily Value*
Total Fat	23.08g	24%
Sodium	23.25mg	1%
Potassium	160.64mg	2%
Total Carbs	8.69g	2%
Sugars	4.21g	12%
Dietary Fiber	1.35g	4%
Protein	1.75g	2%
Vitamin C	23.9mg	27%
Vitamin A	0.4mg	10%
Iron	7.9mg	30%
Calcium	47.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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