Grilled Vegetable Platter with Romesco

Colorful grilled vegetable platter with a smoky Spanish romesco dipping sauce. This is one of those recipes I keep coming back to, and once you try it you will totally understand why. Perfect for Kansas City gatherings, game days, or just a cozy night in.

Why You’ll Love This Recipe

It comes together fast, uses simple ingredients, and honestly tastes like you spent way more time on it than you did. Whether you are hosting friends or just treating yourself, this one never disappoints.

Ingredients

• zucchini
• eggplant
• bell peppers
• asparagus
• roasted red peppers
• almonds
• tomatoes
• garlic

How to Make It

Gather all your ingredients and prep everything before you start. Follow the recipe card below for full step-by-step instructions. Take your time, let the flavors come together, and taste as you go.

Every kitchen is a little different and that’s what makes cooking so fun. Adjust seasoning to your taste and make it your own.

What I Use to Make This

• Lodge Cast Iron Skillet — my most-used pan in the kitchen
• OXO Good Grips Mixing Bowls — sturdy, stackable, and dishwasher safe
• Microplane Zester/Grater — perfect for citrus and hard cheeses

Disclosure: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.

Grilled Vegetable Platter with Romesco

Colorful grilled vegetables served with a smoky Spanish romesco sauce. An easy, crowd-pleasing appetizer or side that comes together fast and tastes like you fussed.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Appetizer, Side Dish

Cuisine: spanish

Ingredients Method Notes

Ingredients

  

For the vegetables

• 2 medium zucchini, sliced lengthwise into planks
• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 bell peppers, quartered and seeded
• 1 bunch asparagus, trimmed
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the romesco sauce

• 2 roasted red peppers, drained
• 1/2 cup almonds, toasted
• 2 tomatoes, cored and quartered (or 1/2 cup canned)
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1/4 tsp salt

Method

 

1. Make the romesco. In a food processor, combine the roasted red peppers, toasted almonds, tomatoes, garlic, olive oil, red wine vinegar, and smoked paprika. Blend until mostly smooth, then season with salt. Set aside.
2. Prep the vegetables. Slice the zucchini and eggplant, quarter the bell peppers, and trim the asparagus. Toss everything with the olive oil, salt, and pepper.
3. Grill. Heat a grill or grill pan over medium-high. Grill the vegetables in batches until tender and lightly charred, about 3 to 4 minutes per side.
4. Assemble and serve. Arrange the grilled vegetables on a large platter and serve warm or at room temperature with the romesco alongside for dipping.

Notes

Make the romesco up to 3 days ahead and store it in the fridge. Bring to room temperature before serving. Swap in any sturdy vegetables you like, such as mushrooms or red onion.