Romesco Sauce with Grilled Baguette & Zucchini
Makes 8 sauce servings (1/4 cup each)

INGREDIENTS
4 Roma tomatoes, cut in half
2 red bell peppers, sliced in large pieces
Cooking spray
2 cloves garlic, minced
2 slices whole grain baguette, grilled
1/2 cup raw almonds
1 teaspoon red pepper flakes
2 Tablespoons flat-leaf Italian parsley (plus some for garnish)
Sea salt, to taste
2 Tablespoons sherry vinegar
1/4 cup + 2 Tablespoons olive oil
Smoked paprika, to taste

1 large whole grain baguette, sliced on bias & grilled
4 zucchini, sliced on bias & grilled

DIRECTIONS

1. Preheat broiler or grill. Mist tomatoes and bell pepper with cooking spray. Broil/grill vegetables until just charred - about 4 minutes on each side.
2. In food processor or blender, pulse garlic, bread, almonds, red pepper flakes, and parsley until coarsely chopped.
3. Add charred tomatoes, bell peppers, salt and pulse until a very rough paste.
4. Slowly drizzle in vinegar and 1/4 cup olive oil.
5. Put sauce in serving bowl. Drizzle with 2 Tablespoons oil and dashes of paprika. Garnish with parsley.

Serve sauce with grilled whole grain baguette slices and grilled zucchini.