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Green vegetables with Romesco dip

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For the Romesco Dip

Red Pepper Red Pepper
Garlic Garlic
3 tbsp tbsp Olive Oil Olive Oil
Salt Salt
2 Dried Red Chilli Pepper Dried Red Chilli Pepper
50 g g Baguettes Baguette
50 g g Almonds Almond
2 tbsp tbsp Red Wine Red Wine
1 tsp tsp Balsamic Vinegar Balsamic Vinegar
400 g g Tomato Tomato
1 bunch bunch Asparagus Asparagus
200 g g Sugar snap peas Sugar snap peas
500 g g Broccolis Broccoli

Green vegetables with Romesco dip

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1:15 hrs


  1. Clean, wash and quarter tomatoes.
  2. Peel and cut the peppers into broad pieces.
  3. Peel the garlic.
  4. Pour everything on a lightly oiled baking tray, season with salt and pepper and sprinkle with the remaining oil.
  5. Cook in a pre-heated oven at 175 ° C for 25 minutes, turning once.
  6. Clean chillies, pit and roughly cut. Cut the baguette into slices, add the almonds to the vegetables and cook for a further 7-10 minutes.
  7. Let it cool down.
  8. Mash with tomatoes, pepper, garlic, almonds and chillies.
  9. Add the red wine and vinegar and season with salt and pepper. Let cool down.
  10. Clean the broccoli and divide into florets.
  11. Clean the sugar snacks.
  12. Wash asparagus, peel in bottom third and cut off woody ends.
  13. Put the broccoli in a steamer and simmer over boiling water for 4-5 min.
  14. Beat the sugar for the last 2 minutes. Cook asparagus separately in boiling salt water for about 6 minutes.
  15. Drain the vegetables.
  16. Serve with Romesco dip.


Fat20 g Carbonhydrates28 g Protein13 g kCal367 Kilojoule1536