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Ingredients
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 |
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Create new shopping listGreen vegetables with Romesco dip
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Method
- Clean, wash and quarter tomatoes.
- Peel and cut the peppers into broad pieces.
- Peel the garlic.
- Pour everything on a lightly oiled baking tray, season with salt and pepper and sprinkle with the remaining oil.
- Cook in a pre-heated oven at 175 ° C for 25 minutes, turning once.
- 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.
- Let it cool down.
- Mash with tomatoes, pepper, garlic, almonds and chillies.
- Add the red wine and vinegar and season with salt and pepper. Let cool down.
- Clean the broccoli and divide into florets.
- Clean the sugar snacks.
- Wash asparagus, peel in bottom third and cut off woody ends.
- Put the broccoli in a steamer and simmer over boiling water for 4-5 min.
- Beat the sugar for the last 2 minutes. Cook asparagus separately in boiling salt water for about 6 minutes.
- Drain the vegetables.
- Serve with Romesco dip.
