Crudités with Romesco Sauce

(makes 8 servings)
Weight loss recipes : Crudités with Romesco Sauce


  • 3 large red bell peppers
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons sliced almonds
  • 2 cloves garlic, smashed
  • 1 plum tomato, quartered
  • 1 slice multigrain bread, cubed
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 carrots, trimmed and cut into 2-3-inch strips
  • 2 small cucumbers, cut into 2-3-inch strips
  • 1 bulb fennel, trimmed and cut into 2-3-inch strips
  • 8 ounces yellow wax beans, trimmed
  • 8 ounces green beans, trimmed


  • Preheat the broiler with rack about 4-inch from heat.
  • Place bell peppers on nonstick baking sheet and broil, turning every 3 minutes, about 12-15 minutes or until skins are blistered and charred.
  • Transfer the peppers to medium-size bowl, cover with the plastic wrap, and let steam 10 minutes. Peel, discard stems, seeds, and ribs.
  • In a small-size skillet over medium heat, combine the oil, almonds, and garlic while peppers roast. Sauté about 4-5 minutes until the almonds and garlic are lightly golden. Remove from the heat.
  • Puree the roasted peppers and tomato in blender. Add the oil-almond mixture and bread and puree. Blend in the vinegar, paprika, salt, and black pepper. Transfer to a serving bowl and chill sauce until ready to serve (at least 20 minutes).
  • Arrange the carrots, cucumber, fennel, and beans on platter. Serve with romesco sauce.

Make 8 Servings:

Weight loss recipes Amount Per Serving : 118 Calories, 3 g Protein, 14 g Carbohydrates, 5 g Dietary Fiber, 7 g Fat, 1 g Saturated Fat, 278 mg Sodium


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