Catalan-Style Vegetables with Romesco Sauce

• 13 cup slivered blanched almonds
• 4 cloves garlic
• 1 roasted water-packed red bell pepper, rinsed
• 1/2 tsp. salt, or to taste
• Cayenne to taste
• 1 14.5-oz. can diced tomatoes, well drained
• 2 Tbs. red wine vinegar
• 13 cup olive oil
• 2 red or yellow bell peppers, seeded, cut into 1-inch pieces
• 1 large eggplant or 4 large portobello mushroom caps, cut into 1-inch pieces
• 1 large sweet onion, cut into 1-inch pieces
• 2 tsp. olive oil
• Salt and freshly ground black pepper to taste
• 1 15.5-oz. can chickpeas, drained and rinsed

1. Preheat oven to 375F.
2. To make Romesco Sauce: Put almonds, garlic, roasted bell pepper, salt and cayenne pepper into blender or food processor; process until finely ground.
3. Add remaining ingredients, and blend until thick and creamy.
4. To make Roasted Vegetables: Put vegetables in 9x13-inch baking dish; toss with oil, salt and pepper.
5. Roast 30 minutes, or until tender.
6. Remove from oven.
7. Turn vegetables, stir in chickpeas and return to oven to heat through, about 10 minutes.
8. Drizzle with Romesco Sauce.

slivered blanched almonds, garlic, water, salt, cayenne, tomatoes, red wine vinegar, olive oil, red, eggplant, sweet onion, olive oil, salt, chickpeas

Taken from www.vegetariantimes.com/recipe/catalan-style-vegetables-with-romesco-sauce/ (may not work)