Grilled Vegetables with Olives, Tomatoes & Romesco Sauce

Grilled Vegetables with Olives, Tomatoes

& Romesco Sauce

Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

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Grilled Vegetables with Olives, Tomatoes

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:
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