Romesco Roasted Vegetables with Black Garlic

Ingredients for the sauce

• 2 tomatoes
• 6 ñoras (small hot peppers)
• 1 clove white garlic
• 1 handful hazelnuts
• 1 handful roasted almonds
• 1 onion
• 3 slices white bread
• 4 tablespoons extra virgin olive oil
• 1 tsp balsamic vinegar
• 1 red bell pepper
• Pinch of salt
• 2 cloves black garlic

Ingredients for the vegetables

• 1 stalk spring onions
• 100 g asparagus
• 1 eggplant
• 1 zucchini
• Pinch of pepper

For garnish

1 tsp fresh thyme

Preparation

1. Soak the small peppers in warm water until they are fully hydrated.
2. Meanwhile, place the red bell pepper, garlic clove, onion, and tomatoes on a baking sheet.
3. Roast for 45 minutes at 180 °C, checking on them occasionally. It's ready when everything is golden brown.

Directions

1. Slice the bread and fry it in olive oil. Be careful not to let it brown too much.
2. Then lightly roast almonds and hazelnuts in the pan.
3. Once the peppers are hydrated, remove the inner flesh of the peppers with a teaspoon and add it to a blender.
4. Then add bread, hazelnuts, almonds, black garlic, olive oil, a splash of vinegar, and salt, both to taste, into the blender.
5. Peel the tomatoes, onions, pepper, and garlic and also add them to the blender.
6. Peel the garlic cloves from the vita7 black garlic bulb and use only the black cloves, or use the already peeled vita7 black garlic cloves.
7. Blend everything well until the consistency is slightly thicker than mayonnaise.
8. Finally, grill the spring onions, asparagus, eggplant, zucchini, and bell pepper in the oven.

Serving

1. Arrange the roasted vegetables on a plate and drizzle with a little extra virgin olive oil and some Fleur de Sel.
2. Garnish with some fresh thyme.
3. Place the black garlic Romescu sauce in a small bowl and dip the vegetables in it.

The vita7 team wishes you a good appetite!

Nutritional values (1 person)

Energy: 553.9 kcal
Fat: 35.3 g
Carbohydrates: 41.5 g
Protein: 11.6 g

* Recipe by Miriam Cozar, head chef