Summer Produce: Peppers and Zucchini

Grilled Veggie Sandwiches

Red bell peppers sliced lengthwise
Zucchini, sliced lengthwise
Yellow summer squash, sliced lengthwise 
Eggplant, sliced to fit sandwiches (optional)
Balsamic Vinaigrette
Smoked mozzarella, sliced
Crusty bread

Marinate the vegetables in balsamic vinaigrette for 45 minutes. Grill until soft - 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, and eggplant. Toast the bread if desired. Layer vegetables on the bread and top with the smoked mozzarella while the vegetables are still hot so the cheese gets soft and melty.

Spanish Romesco Sauce

4-5 red bell peppers, sliced
1/4 cup olive oil
1 cup breadcrumbs
1/2 cup roasted smoked almonds
5-6 garlic cloves, chopped
1 teaspoon salt
1 15-ounce can of whole or diced tomatoes or 1 pound fresh tomatoes that have been skinned & de-seeded
1 tbsp smoked paprika
2-3 tbsp red wine vinegar

Grill red peppers until soft, or place them under the broiler for 5-10 minutes until roasted. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the breadcrumbs and garlic, stirring often, until the crumbs are lightly browned.
Preheat the oven to 350°F.  Place the contents of the sauté pan into a food processor with the roasted bell peppers, almonds, salt, tomatoes, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.

Romesco sauce can be used like a pesto. It's delicious on toasted sliced baguette or grilled avocados (slice avocados in half, remove the pit, grill until soft with grill marks).