grilled vegetables with romesco sauce

grilled vegetables with romesco sauce
Originally uploaded by kattebelletje.

This we had on new year's eve: a very large plate with grilled vegetables and the (defrosted) romesco sauce I made some weeks before. Grilling vegetables is quite an easy affair: just plonk some on a large oven tray and put it on 200 celcius or so for 30 to 45 minutes. You can add the quick cooking vegetables later on (like tomatoes) , but eggplant, zucchini, peppers and fennel can go in right away. The only annoying thing is peeling the grilled bell peppers.... Just have some good (yes, no-knead) bread with this meal! We had a shrimp cocktail with this, too, and a couple of hours later we had a utterly delicious jiaozi-snack with hot sauce, and even later, way after midnight, we had sweet dough fritters with sultanas. Lovely.