Instructions

Make the Romanesco.

1. Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
2. Next, heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Then, add the minced garlic and sauté another 1 minute, stirring frequently.
3. Next, place the can of tomatoes in a food processor, with the juice. Drain the jar of roasted red peppers and place in the food processor. Pulse a few times until chunky. Add the salt, paprika, vinegar, and almond-bread mixture. Puree until smooth.
4. Then, pour the sauce onto the pre-heated baking pan in the oven and cook for 15 minutes until bubbly and lightly browned on top. Remove from oven, cool slightly and set aside.

Make the Filling.

1. Next, make the chickpeas and vegetables while the romesco sauce is cooking, whisk together the chickpeas, paprika, cayenne, zucchini, squash, olive oil and pinch of salt and pepper.
2. Increase the oven temperature to 425 degrees F. Place the vegetable mixture in a single layer on a separate baking sheet. Roast for 15-20 minutes, then remove from the oven and stir.
3. Next, place back in the oven and roast another 15-20 minutes. Remove from oven.

Assemble.

1. Lastly, to assemble, spread romesco sauce over the pita breads, then top with vegetables. Garnish with fresh parsley and serve.