Recipe description
July 21, 2026
Roasted vegetables with romesco
Roasted vegetables with romesco for gentle gut-friendly nourishment
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and almonds.
- Colorful plant foods provide polyphenols and diverse nutrients.
- Balanced with healthy fats from olive oil and protein from nuts.
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
Mixed vegetables
3
cup
Oil, olive
2
tablespoon
Capsicum, red
1
piece
Tomato
2
piece
Nut, almond
0.25
cup
Garlic
2
clove
Vinegar, red wine
1
tablespoon
Paprika powder
1
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat oven to 200°C (400°F). Chop mixed vegetables into bite-sized pieces and place on a baking sheet.
2
Drizzle vegetables with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
3
Roast vegetables for 20-25 minutes until tender and caramelized at the edges, stirring halfway through.
4
While vegetables roast, make the romesco sauce: Roast red bell pepper over open flame or under broiler until charred. Let cool, then peel and remove seeds.
5
In a food processor, combine roasted pepper, almonds, garlic, remaining olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth.
6
Adjust seasoning to taste and transfer sauce to a serving bowl.
7
Serve roasted vegetables warm with romesco sauce on the side for dipping or drizzling.
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Nutrition
320 kcal
Calories
8 g
Protein
30 g
Carbohydrates
10 g
Fiber
6 g
Sugar
21 g
Fat
2 g
Saturated fat
1.3 g
Salt
FAQ
Can I customize the vegetables in this recipe?
Yes—use any colorful vegetables you like; cut them into bite-sized pieces and roast the same way.
How long and at what temperature should I roast the vegetables?
Roast at 200°C (400°F) for 20–25 minutes, until tender and caramelized, stirring halfway.
Can I make the romesco sauce ahead of time?
Yes. Roast the pepper, then blend the sauce. Refrigerate for 2–3 days.
I have a nut allergy; what can I substitute in the romesco?
The romesco uses almonds. Substitute with roasted pumpkin seeds or sesame seeds if needed.
How many servings does this make, and how can I scale it?
The recipe yields 2 servings. To serve more, scale ingredients proportionally.
What should I serve with this for a complete meal?
Pair with whole grains (quinoa, bulgur) or legumes (lentils, chickpeas) for extra fiber.
Is the romesco sauce gluten-free?
Yes, it’s naturally gluten-free.
How should I store leftovers?
Keep roasted vegetables and romesco in airtight containers in the fridge for up to 3 days.
Can I freeze leftovers or prepare this in advance?
Romesco sauce freezes well; roasted vegetables are best fresh. Reheat leftovers separately.
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