Try serving any or all of these gorgeous, glossy, jewel-toned vegetables on a platter next time you host a barbecue. Vegetarians won’t be the only ones making a beeline for them. And make extra romesco; it has a way of converting even the most bird-like eaters.
- Yield: 4 to 6 Servings
- 1 CUP ROMESCO SAUCE
- 2 SMALL TO MEDIUM SUMMER SQUASH, CUT
- LENGTHWISE, OR QUARTERED IF ROUND
- 1 EGGPLANT, CUT INTO ½-INCH-THICK SLICES AND
- SCORED (SEE GRILLING)
- 1 HEAD RADICCHIO, QUARTERED
- 3 TO 4 SPRING ONIONS
- 8 TO 10 ASPARAGUS, ENDS TRIMMED
- 1 RED BELL PEPPER, HALVED AND SEEDS REMOVED
- 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- FINE SEA SALT
- ❶ Clean the grill by heating it for at least 15 minutes and then brushing the rack with a grill brush. The rack is easier to clean when it’s warm. Do not add cooking spray or oil. Then heat the grill for an additional 30 minutes until it’s hot and you’re ready to cook.
- ❷ While the grill heats, make the romesco sauce and set aside.
- ❸ In a large bowl, toss the squash, eggplant, radicchio, onions, asparagus, and red bell pepper with the olive oil and salt to taste.
- ❹ Check to see if the grill is ready: when you hold your hand 3 inches or so over the grill, you should feel a burning heat. Place the vegetables directly on the grill. Leave undisturbed for at least 2 to 3 minutes. Using long-handled tongs, flip the vegetables and grill the other side.
- ❺ When all sides are tender and charred, remove the vegetables from the grill. Depending on the vegetable, it will take anywhere from 5 to 10 minutes total to cook—for example, about 10 minutes for the zucchini and 5 minutes for the pepper. Slice the larger vegetables into portions. Serve on a platter, topped with romesco sauce.