Print
Roasted Vegetable Pitas with Romesco Sauce! Everyone loves these healthy, vegan sandwiches. Homemade romesco sauce with roasted vegetables and chickpeas. | www.delishknowledge.com

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, you'll get new recipes from us each week.

Name(Required)
This field is for validation purposes and should be left unchanged.

Roasted Vegetable Pitas with Romesco Sauce! Everyone loves these healthy, vegan sandwiches. Homemade romesco sauce with roasted vegetables and chickpeas. | www.delishknowledge.com

Vegan Potluck: Spanish Romesco Sauce

  • Author: Alex Caspero MA, RD
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Spread, sauce
  • Method: Oven, Food Processor and Stove Top
  • Cuisine: Mediterranean

Description

Spanish Romesco Sauce! A smoky dip that you will be making again and again! Delicious with crusty bread or on roasted vegetables.


  • Author: Alex Caspero MA, RD
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Spread, sauce
  • Method: Oven, Food Processor and Stove Top
  • Cuisine: Mediterranean
  • Author: Alex Caspero MA, RD
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Spread, sauce
  • Method: Oven, Food Processor and Stove Top
  • Cuisine: Mediterranean
Scale

Ingredients

  • 1/4 cup olive oil
  • 1 slice stale french bread, cubed
  • 1/2 cup slivered, blanched almonds
  • 5 garlic cloves, minced
  • 1 15oz. can whole peeled tomatoes
  • 1 jar (8 oz.) roasted red peppers
  • 1 tsp. salt
  • 1 1/4 tbsp. smoked paprika
  • 2 tbsp. red wine vinegar

Instructions

  1. Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
  2. Heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Add the minced garlic and sauté another 1 minute, stirring frequently.
  3. 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. 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 pour into a bowl.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Flipboard