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Grilled Vegetables with Olives, Tomatoes Fill 1 Created with Sketch.

& Romesco Sauce

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

Romesco sauce is primarily a combination of nuts and red peppers from the northeastern Spanish city of Tarragona. Fishermen may have created it to eat with seafood, but now it can accompany anything, especially vegetables. If you have a food processor or blender, you can use it to make the sauce smooth like in Spain, or maintain some texture by chopping the ingredients by hand, the way we did.

fresh
ingredients
Grilled Vegetables with Olives, Tomatoes  & Romesco Sauce
Title
  • 6 oz Green Beans
  • 2 cloves Garlic
  • 2 Yukon Gold Potatoes
  • 1 bunch Chives
  • 1 Roasted Piquillo Pepper
  • 1 Tbsp Blanched Almonds
  • 1 Zucchini
  • 4 oz Cherry Tomatoes
  • 1 Tbsp Pine Nuts
  • 4 Tbsps Mayonnaise
  • 1 Tbsp Sherry Vinegar
  • 3 to 4 Black Olives
  • 3 to 4 Green Olives
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Trim the stems off the green beans. Peel and mince the garlic, smashing until it resembles a paste. Slice the potatoes and zucchini lengthwise into ½-inch-thick planks. Cut the chives into ½-inch lengths. Finely chop the piquillo pepper. Roughly chop the almonds. Cut the cherry tomatoes in half.
Toast the nuts:
2 Toast the nuts:
Add the almonds to a small pan. Heat the pan on medium-high and toast the almonds for 1 to 2 minutes, or until golden and fragrant, stirring frequently. Transfer the almonds to a small bowl. Repeat this process with the pine nuts for 30 seconds to 1 minute and transfer to a separate small bowl.
Make the romesco sauce:
3 Make the romesco sauce:
Add the mayonnaise, sherry vinegar, piquillo pepper, half the garlic paste, and a splash of olive oil to the almonds in the bowl. Stir until combined. Season with salt and pepper to taste.
Grill the vegetables:
4 Grill the vegetables:
In a large bowl, combine the green beans, potatoes, zucchini, and remaining garlic paste. Drizzle in some olive oil and season with salt and pepper. Toss to coat everything in the oil and garlic. Preheat your broiler or grill on a medium flame. (You can also use a stovetop grill pan on medium. If broiling, use a broiler pan or broiler-safe baking sheet or dish set at least 4 inches from the heat source.) Grill the potatoes on a cooler part of the grill 12 to 15 minutes, or until tender, turning over once. Grill the green beans and zucchini on the hotter part, 3 to 5 minutes, or until tender, turning over once.
Cut the grilled vegetables:
5 Cut the grilled vegetables:
While still somewhat warm, cut the potatoes into strips. Cut the zucchini crosswise on an angle into bite-sized pieces.
Plate your dish:
6 Plate your dish:
Divide the grilled vegetables and cherry tomatoes between 2 plates. Top each with half the olives (be careful, they have pits!), chives, and pine nuts. Spoon some romesco sauce over the top of each of each plate. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Trim the stems off the green beans. Peel and mince the garlic, smashing until it resembles a paste. Slice the potatoes and zucchini lengthwise into ½-inch-thick planks. Cut the chives into ½-inch lengths. Finely chop the piquillo pepper. Roughly chop the almonds. Cut the cherry tomatoes in half.
2 Toast the nuts:
Add the almonds to a small pan. Heat the pan on medium-high and toast the almonds for 1 to 2 minutes, or until golden and fragrant, stirring frequently. Transfer the almonds to a small bowl. Repeat this process with the pine nuts for 30 seconds to 1 minute and transfer to a separate small bowl.
Toast the nuts:
Make the romesco sauce:
3 Make the romesco sauce:
Add the mayonnaise, sherry vinegar, piquillo pepper, half the garlic paste, and a splash of olive oil to the almonds in the bowl. Stir until combined. Season with salt and pepper to taste.
4 Grill the vegetables:
In a large bowl, combine the green beans, potatoes, zucchini, and remaining garlic paste. Drizzle in some olive oil and season with salt and pepper. Toss to coat everything in the oil and garlic. Preheat your broiler or grill on a medium flame. (You can also use a stovetop grill pan on medium. If broiling, use a broiler pan or broiler-safe baking sheet or dish set at least 4 inches from the heat source.) Grill the potatoes on a cooler part of the grill 12 to 15 minutes, or until tender, turning over once. Grill the green beans and zucchini on the hotter part, 3 to 5 minutes, or until tender, turning over once.
Grill the vegetables:
Cut the grilled vegetables:
5 Cut the grilled vegetables:
While still somewhat warm, cut the potatoes into strips. Cut the zucchini crosswise on an angle into bite-sized pieces.
6 Plate your dish:
Divide the grilled vegetables and cherry tomatoes between 2 plates. Top each with half the olives (be careful, they have pits!), chives, and pine nuts. Spoon some romesco sauce over the top of each of each plate. Enjoy!
Plate your dish: