Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups sliced almonds
  • 2 cloves garlic
  • 15-ounce can fire-roasted Muir Glen diced tomatoes
  • 2 large jarred roasted red peppers
  • 1/2 tablespoon smoked paprika
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1 tablespoon olive oil
  • 1/2 teaspoons kosher salt
  • ½ pound purple potatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • Olive oil
  • Paprika
  • Kosher salt

Instruction

  •  In a dry skillet, toast the almonds over moderately low heat, stirring constantly, until golden brown and fragrant, about 5 minutes. Peel and smash the garlic.  In a blender or food processor, process all ingredients until smooth. Taste and add additional seasonings if desired. (If made in advance, store refrigerated and bring to room temperature before serving.)
  •  Slice the bell peppers and zucchini (these will be served raw).
  • Thinly slice the potatoes. Lightly coat the potatoes in olive oil and sprinkle with paprika and kosher salt. Cook over medium heat on a grill pan or grill for about 12 minutes until tender and lightly charred, turning halfway through.
  • Place all vegetables on a platter, and serve with Romesco dip.