Recipe description
July 14, 2026
Grilled vegetables with romesco sauce
Wholesome grilled veggies with a gut-friendly romesco glaze
Plant Based
Easy Recipe
92%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from grilled vegetables and almonds.
- Colorful plant diversity with polyphenol-rich peppers, garlic, and olive oil.
- Balanced with healthy fats and protein, with minimal refined carbs.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bell Pepper
2
piece
Zucchini
2
piece
Eggplant
1
piece
Onion, red
1
piece
Tomato
2
piece
Garlic
2
clove
Nut, almond
0.25
cup
Red pepper
1
piece
Tomato, paste
1
tablespoon
Oil, olive
3
tablespoon
Vinegar, red wine
1
tablespoon
Paprika powder
0.5
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat grill to medium-high heat. Cut bell peppers, zucchini, eggplant, and red onion into 1-inch thick slices. Cut tomatoes in half.
2
Brush vegetables lightly with 1 tablespoon olive oil and season with salt and pepper. Grill vegetables for 4-5 minutes per side until tender and lightly charred.
3
While vegetables grill, prepare romesco sauce: Toast almonds in a dry pan until fragrant, about 2-3 minutes. Let cool slightly.
4
In a blender or food processor, combine toasted almonds, roasted red pepper, garlic, tomato paste, remaining olive oil, red wine vinegar, paprika, salt, and pepper. Blend until smooth.
5
Arrange grilled vegetables on serving plates and drizzle generously with romesco sauce. Serve immediately.
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Nutrition
430 kcal
Calories
9 g
Protein
38 g
Carbohydrates
9 g
Fiber
8 g
Sugar
28 g
Fat
3 g
Saturated fat
1.4 g
Salt
FAQ
Is this dish vegan and gluten-free?
Yes. It's vegan and gluten-free as written. If you have a nut allergy, note that the romesco sauce contains almonds.
Can I make this ahead or refrigerate leftovers?
Romesco sauce keeps in the fridge for about 3–4 days; grilled vegetables are best fresh, but leftovers can be reheated gently.
What vegetables can I swap in besides peppers, zucchini, eggplant, and onion?
Try mushrooms, asparagus, squash, cauliflower, or other seasonal vegetables.
How spicy is the romesco sauce? Can I adjust heat?
The heat depends on paprika and pepper; you can reduce paprika, omit the red pepper, or add chili flakes to taste.
Are there nut allergy considerations? Can I substitute almonds with seeds?
Yes. To avoid nuts, substitute almonds with pumpkin seeds or sunflower seeds; texture and flavor will change.
How long does it take to prepare from start to finish?
About 30–40 minutes total, including grilling and blending.
What should romesco taste like and how should I adjust the texture?
Romesco is nutty, smoky, and tangy; blend until smooth. If too thick, add a splash of water or more olive oil.
Can I grill vegetables in the oven if I don't have a grill?
Yes, roast at 425–450°F (220–230°C) on a parchment-lined sheet until tender and lightly charred.
How many servings does this yield and is there nutrition information?
Makes 2 servings; calories vary with portion size.
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