Roast Vegetables with Romesco
Charred aubergine, courgette, peppers and red onion under a smoky red pepper and almond romesco sauce.
- Time55 min
- LevelEasy
- Costabout £1.35 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 322kcal
- 24gcarbs
- 13.2gof which sugars
- 22gfat
- 5.1gsaturates
- 9.6gprotein
- 10gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Put the aubergine, courgette, fresh peppers and onion on two large trays.
- 2
Drizzle over 2 tablespoons of the oil, sprinkle with half the salt and toss well. Spread out so nothing is piled up.
- 3
Roast for 35 to 40 minutes, turning once, until soft and charred at the edges.
38 min - 4
Meanwhile, toast the almonds in a dry frying pan for 3 minutes until golden.
3 min - 5
Blitz the jarred peppers, almonds, garlic, vinegar, paprika, remaining salt and the last 2 tablespoons of oil in a food processor until thick and just a little rough. Add a splash of water if it is too stiff.
- 6
Pile the hot vegetables onto a platter, spoon over the romesco and scatter with parsley. Good warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
