Romesco Sauce with Grilled Onions

Step 1

Roast the 2 red bell peppers under a broiler or over a flame until skins are blackened, about 10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.

Step 2

Peel the peppers, remove seeds, and place the flesh in a blender. Add 0.5 cup almonds, 0.25 cup breadcrumbs, 3 garlic cloves, 2 tbsp red wine vinegar, and 0.5 tsp salt.

Step 3

Blend while drizzling in 0.25 cup olive oil until smooth. Taste and add more salt if needed. Set aside.

Step 4

Peel and slice the 4 onions into 1-inch thick rounds. Brush both sides with the remaining 0.25 cup olive oil and sprinkle with the remaining 0.5 tsp salt.

Step 5

Grill the onion slices over medium-high heat until charred and tender, about 4-5 minutes per side. They should be soft and have nice grill marks.

Step 6

Serve the grilled onions on a platter with the romesco sauce spooned over the top. Enjoy warm or at room temperature.