Vegetables with Romesco Sauce

Vegetables and Romesco Sauce | A Couple Cooks

Vegetables with Romesco Sauce | A Couple Cooks

Vegetables with Romesco Sauce | A Couple Cooks

Vegetables with Romesco Sauce | A Couple Cooks  Vegetables with Romesco Sauce | A Couple Cooks

Vegetables with Romesco Sauce | A Couple Cooks

This recipe was developed in partnership with Muir Glen Tomatoes. All opinions are our own.

Slow down and enjoy life. It’s not only the scenery you miss by going too fast – you also miss the sense of where you are going and why. –Eddie Cantor

I’ve alluded to this a bit in this space before, but I’m a chronic over-committer. Perhaps you can relate? Part of this I attribute to an intense people-pleasing gene, but when I look at my husband Alex, he is both people-pleasing yet balanced and sure of his footing, able to enjoy every moment without being headlong into the next. Maybe that’s why I like him so much.

Life presents opportunities, and I want to accept every single one. I’m ridden with guilt when I’m not able to say yes to a relationship or work project. The thought of not meeting a deadline makes me sick to my stomach. But gradually, life has been teaching me that I can’t do it all, or be it all. I have to slow down. Margin.

To this end, Alex has been my coach in helping me become more strategic (this, I think, is his secret). Just where am I running to, so fast? Why is it a race? What scenery might I be missing? How can I focus on working my strengths and investing in my values? How can I run at a pace to maintain balance and cultivate margin?

These answers are starting to work themselves out, but gradually, over the space of years. And in the process, I’ve been seeking to focus attention in the present, learning how to fully enjoy the space that I’m in instead of looking forward to what’s next. Heartily enjoying that glass of wine with a dear friend, that summer breeze on the patio, the bitter bite of a morning espresso, the squeeze of a we-only-see-eachother-twice-a-year-but-I-love-you-like-a-sister hug.

Recipes are one of my ways of grounding myself, too. This one has a special place in my heart since it’s a Spanish sauce, made with classic ingredients like sherry vinegar and smoked paprika that remind me of my time studying abroad in Madrid. It comes together fairy quickly, and it can be a fast appetizer to enjoy on the patio with summer veg, depending on the way you prepare them. For this variation, we used raw zucchini and peppers from the farmer’s market, and then grilled up some purple potatoes in a grill pan (you can use your grill if it’s already on). For quicker prep, use all raw vegetables, or even crackers or bread.

Alex and I enjoyed this together in a slower moment, it would be perfect with olives, bread, and cheese for a light summer meal on the patio, or as an appetizer for a dinner with guests. Cheers to slowing down and enjoying the ride, wherever your journey is taking you.

This recipe is a good option for special diets as it is gluten-free, vegan, vegetarian, and dairy-free. We purchased the veggies at Broad Ripple Farmer’s Market and used Muir Glen fire-roasted tomatoes.


Vegetables with Romesco Sauce

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For the Romesco sauce

  • 1 ½ cups sliced almonds
  • 2 cloves garlic
  • 15-ounce can fire-roasted Muir Glen diced tomatoes
  • 2 large jarred roasted red peppers
  • 1/2 tablespoon smoked paprika
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1 tablespoon olive oil
  • 1/2 teaspoons kosher salt

For the vegetables

  • ½ pound purple potatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • Olive oil
  • Paprika
  • Kosher salt


  1. Make the Romesco sauce: In a dry skillet, toast the almonds over moderately low heat, stirring constantly, until golden brown and fragrant, about 5 minutes. Peel and smash the garlic.  In a blender or food processor, process all ingredients until smooth. Taste and add additional seasonings if desired. (If made in advance, store refrigerated and bring to room temperature before serving.)
  2. Prepare the vegetables: Slice the bell peppers and zucchini (these will be served raw).
  3. Grill the potatoes: Thinly slice the potatoes. Lightly coat the potatoes in olive oil and sprinkle with paprika and kosher salt. Cook over medium heat on a grill pan or grill for about 12 minutes until tender and lightly charred, turning halfway through.
  4. Place all vegetables on a platter, and serve with Romesco sauce.
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katie @ Whole Nourishment
    August 10, 2015 at 3:38 am

    What a beautiful post, Sonja. Thanks for the honesty because it’s something we can all relate to. My husband was also instrumental years back in helping me appreciate and find the value in stopping to smell the roses. And romesco, one of my faves! I like the idea of putting it out with some olives and bread as a light summer dinner spread.

  • Reply
    Katrina @ Warm Vanilla Sugar
    August 10, 2015 at 7:34 am

    I love the way you write. I need to slow down more often as well! And a nice book and bowl of dip by my side is exactly what I need :)

  • Reply
    August 10, 2015 at 9:04 am

    “an intense people-pleasing gene.” I can so relate, and I keep thinking that I should have more of this figured out by now.

    Thanks for your honesty and this genius (healthy) recipe. I’ll be making it this weekend for a party we’re having, but I’m overflowing with gorgeous heirloom tomatoes right now, so I think I’ll use those instead this go around.

  • Reply
    August 10, 2015 at 10:33 am

    I used to adore the romesco sauce from country Mouse City mouse in Indy but I don’t think they actually exist anymore so will happy to try your version since I miss it so much!!!

  • Reply
    August 10, 2015 at 12:25 pm

    Love love love this post, lady. Especially after our hour-long conversation yesterday. :) #overcommitters4lyfe

    HI ALEX.

  • Reply
    Sarah | Well and Full
    August 13, 2015 at 10:16 am

    I can really relate to what you wrote in this post. I always find myself rushing like I’m in some sort race against the clock, even when it’s completely unwarranted. You’d thinking that stopping to RELAX and enjoy moments as they happen would be easy, right?? But I find that cooking helps me ground myself, too. :)

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