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Lager-Spiked Romesco Sauce with Grilled Vegetable Crudites

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This sauce is delicious on practically everything‚ÄĒ try it with grilled meat, stir a spoonful into tuna salad or tuck some into a grilled cheese. It holds nicely for a week in the fridge.

Makes: about 4 cups vegetables and 1 ¬Ĺ cups romesco sauce

  • 1 7-oz. jar roasted red peppers, drained
  • and patted dry
  • ¬Ĺ cup sliced almonds
  • ¬ľ cup pilsner beer
  • ¬ľ cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • Crushed red pepper to taste
  • 1 small eggplant, sliced ¬ľ-inch thick
  • 1 small zucchini, sliced ¬ľ-inch thick
  • 1 small summer squash, sliced ¬ľ-inch
  • thick
  • ¬ľ cup extra-virgin olive oil
  • ¬Ĺ teaspoon salt
  • ¬Ĺ teaspoon pepper


1. For the romesco: In a food processor, combine peppers, almonds, pilsner, oil, vinegar, paprika and crushed red pepper. Pulse until mostly smooth. Refrigerate until ready to serve.

2. To prepare the vegetables: Preheat grill to medium-high. In a large bowl, toss vegetables with oil, salt and pepper. Grill the vegetables, turning once, 8 to 10 minutes. Serve the romesco sauce with grilled vegetables.


Choose a American Pilsner for this recipe