As promised, I have more recipes that include using that fabulous romesco sauce I made recently. This one is super easy to make and consists of two of my favorite vegetables: zucchini and summer squash. And who doesn't love grilled veggies? So fire up your grills and let's make this awesome grilled zucchini & summer squash with Romesco sauce.
Grilled Veggies with Romesco Sauce Is the Side Dish You Didn't Know You Needed
Let's start with the Romesco sauce. This is a roasted red pepper sauce that is extremely versatile and can be used for many things. Slather this sauce on sandwiches, grilled chicken, or a meaty fish like halibut or striped bass. You can make crostini or French bread pizza and use Romesco instead of a red sauce - any number of toppings will work with this option. You need only throw a few ingredients in a mini food processor or blender, and you won't believe the incredible flavor. I have a great post all about Romesco sauce you should check out when you have a moment.
Repurpose Your Veggies to Make Sandwiches for Lunch
Grilled zucchini and summer squash with Romesco presents beautifully and it's an easy side dish to whip up to feed a small or large group. The best part is you can use the leftovers to make veggie sandwiches. Get yourself some French or ciabatta bread, a little lettuce and a slice of Havarti or cheddar and you've got sandwiches for lunch. I have a great Roasted Veggie Sandwich I make with pesto, but you could easily swap that out and use Romesco sauce instead.
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As much as I love a great veggie sauté, sometimes you've just got to grill! It's only a matter of cooking them for about 3-4 minutes on each side, arranging the veggies on a platter and adding that pop of color and amazing flavor that only a Romesco sauce can provide.
More Ideas for Romesco Sauce:
- Grilled Chicken Sandwich with Dill Havarti, Arugula & Romesco Sauce
- Garlic Shrimp Crostini with Romesco and Shaved Parmesan
- My Ultimate Roasted Veggie Sandwich (replace the pesto with romesco)
- Drizzle this sauce on your grilled chicken on a bbq night
- Slather the sauce on a piece of meaty white fish like halibut or striped bass
- French bread pizza with romesco, sauteed eggplant, garlic, & onions (I made this one on a whim one night and it was soooo good! UPDATE: I made it again and filmed it, so this is coming soon!)
I hope you give this vegetarian delight a try. It's a great healthy option for a side dish or to make veggie sandwiches. And if you're making Romesco sauce you might as well use it for other things too. You can always opt to freeze the sauce too. I portion mine out into small containers and pull them out of the freezer when needed.
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Grilled Zucchini & Summer Squash with Romesco Sauce
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 portions 1x
Description
Fire up your grill because it’s time to make this awesome grilled zucchini and summer squash with romesco sauce.
Ingredients
- 2 large zucchinis
- 2 large summer squash
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup romesco sauce
- 1 teaspoon chopped parsley, optional garnish
- Non-stick spray for the grill
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Instructions
- Turn on your grill to high heat and let it warm up for about 10 minutes.
- Cut the top and bottom tips from your zucchini and summer squash
- Slice the zucchini and summer squash in a diagonal position and make sure the slices are thick – about ½” to ¾”.They need to be thicker cut so they don’t fall apart on the grill.
- Lay out all the squash on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat everything.
- Spray some non-stick spray on your grill before adding the veggies.
- Place the zucchini and squash on your grill (still on high heat). Spread them out a little so you have room to turn them. Close the lid and let them cook for 3-4 minutes on one side. All grills are different. I kept mine on high heat and they came out great. Just watch the flame so they don’t get burned.
- After 3-4 minutes, turn the zucchini and squash and cook another 3-4 minutes with the lid closed.
- Remove veggies from the grill and let cool a few minutes.
- If you’re using the optional parsley garnish, chop that now while veggies are cooling.
- If serving family style, arrange the veggies on a platter and drizzle Romesco sauce on top.
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