It’s a misconception that the grill is used solely for cooking meat. There are plenty of vegan foods that taste delicious when barbecued, including most of the vegetables found in the plant kingdom! This grilled vegetable dish from Nut Butter Universe by Robin Robertson is perfect for Memorial Day cookouts and barbecues all summer long. This version of Romesco sauce uses a fraction of the olive oil that’s in the traditional Spanish sauce. If you don’t have a grill, you can broil or sauté the vegetables, with delicious results.
- 3 large red bell peppers, quartered lengthwise and seeded
- 1 tablespoon olive oil, plus more for grilling
- 1 small red chile, seeded and minced
- 2 tablespoons chopped onion
- 1 tablespoon chopped garlic
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 tablespoons red wine vinegar
- 1/4 cup almond butter
- Salt and ground black pepper
- 3 small zucchini, trimmed and halved lengthwise
- 4 small Portobello mushrooms, stemmed
- Chop 1 bell pepper and set aside the other 2 peppers.
- Heat the 1 tablespoon of oil in a large skillet over medium heat. Add the chopped bell pepper, chile, onion, and garlic, and cook, covered, for 15 minutes. Stir in the tomatoes and vinegar, and cook 15 minutes longer.
- Transfer the mixture to a food processor or blender, add the almond butter, and salt and pepper to taste. Process until smooth and creamy. Set aside.
- Toss the zucchini, portobellos, and the remaining 2 bell peppers with enough olive oil to lightly coat. Season with salt and pepper, and grill until softened and lightly browned, turning once, 5 to 7 minutes per side.
- While the vegetables are cooking, gently heat the reserved sauce.
- To serve, transfer the vegetables to a serving platter and spoon the sauce on top, or serve the sauce on the side.
From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.