Romesco Grilled Vegetable Toast

Smoky, nutty, and rich without a drop of dairy — Romesco Spanish Sauce turns simple grilled vegetables and good bread into something worth photographing. Ten minutes at the grill, no recipe book required.

Ingredients

• 4 thick slices crusty sourdough or country bread
• 2 tbsp olive oil, plus extra for brushing
• 1 zucchini, sliced lengthwise
• 1 red capsicum, sliced into strips
• 1 clove garlic, halved
• 4 tbsp Romesco Spanish Sauce
• Handful of rocket or basil leaves
• Flaky salt and cracked pepper

Method

1. Heat a grill pan or barbecue to medium-high. Brush the zucchini and capsicum with olive oil and grill for 3-4 minutes per side until charred and tender.
2. Brush the bread slices with olive oil and grill for 1-2 minutes per side until toasted.
3. Rub each warm slice of toast with the cut side of the garlic clove.
4. Spread each slice generously with Romesco Spanish Sauce.
5. Top with the grilled vegetables, a scattering of rocket or basil, and a finish of flaky salt and cracked pepper.

The Perfect Pairing

Romesco Spanish Sauce turns simple grilled vegetables and good bread into something worth photographing — smoky, nutty, and rich without a drop of dairy. Spread it thick.