Grilled green onions with Romesco Suce
- Number of Servings: 5
Ingredients
Directions
1 dried ancho chile, stemmed, halved and seeded11 T olive oil1/2 cup whole blanched almonds1 slice crustless bread, roughly chopped3 garlic cloves, smashed1 yellow onion, thinly sliced4 tsp smoked paprika1.5 cups jarred roasted peppers, roughly chopped2.5 T sherry vinegarkosher salt and pepper to taste2 lbs scallions
1. Put chile and 2 cups boiling water into a bowl; let soften 5 min. Drain chile; roughly chop. Heat 8 T oil in a 10" skillet over medium-high heat. Add almonds and bread; cook until golden, 3-4 min. Transfer almond mixture to a bowl with a slotted spoon. Return skillet to medium heat. Add chiles, garlic and onions; cook until golden, 3-4 min. Add paprika; cook 1 min. Put chile mixture, almond mixture, peppers and vinegar into a food processor; puree. Season romesco sauce with salt and pepper; set aside.
2. Build a medium-hot charcoal fire or heat gas grill to medium-high heat. Drizzle scallions with remaining oil; season with salt and pepper. Grill until charred and tender, 5-6 min. Serve with Romesco Sauce.
Serves 4-6
Number of Servings: 5
Recipe submitted by SparkPeople user SBRACKETT24.
2. Build a medium-hot charcoal fire or heat gas grill to medium-high heat. Drizzle scallions with remaining oil; season with salt and pepper. Grill until charred and tender, 5-6 min. Serve with Romesco Sauce.
Serves 4-6
Number of Servings: 5
Recipe submitted by SparkPeople user SBRACKETT24.
Nutritional Info Amount Per Serving
- Calories: 452.3
- Total Fat: 37.8 g
- Cholesterol: 0.0 mg
- Sodium: 202.9 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 8.5 g
- Protein: 8.2 g
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