Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce- Spanish - 3 pts, 18g carbs, 1g fiber

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Roasted Zucchini and Cippolini Onion with Hazelnut

Romesco Sauce- Spanish - 3 pts, 18g carbs, 1g fiber

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : LowerCarbs Veggie

WW

 

Amount Measure Ingredient -- Preparation

Method

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Roasted Cippolini Onions:

2 pounds cippolini onions -- peeled

3 tablespoons olive oil

Salt and freshly ground pepper

Roasted Zucchini:

4 medium zucchini -- cut on the bias

into 1/4-inch slices

3 tablespoons olive oil

Salt and freshly ground pepper

Romesco Sauce -- recipe

follows

Chopped parsley

Spanish Antipasto -- recipe

follows

Spanish Cheese Platter --

recipe follows

 

 

Preheat the oven to 375 degrees F.

 

For the Roasted Onions: Toss the onions in olive oil

and season with salt and pepper to taste. Transfer

onions to a medium-roasting pan and roast until

lightly golden brown and just cooked through about 25

to 30 minutes.

 

For the Roasted zucchini: Toss the zucchini with the

olive oil and season with salt and pepper, to taste.

Place in a medium-roasting pan and roast until lightly

golden brown and just cooked through, about 20 to 25

minutes.

 

Place both the zucchini and onions on a large serving

platter and drizzle with some of the romeso sauce and

chopped parsley. Serve with Spanish Antipasto.

 

Romesco Sauce:

1/4 cup olive oil

1/4 cup peeled garlic cloves

1 red bell pepper, roasted, peeled, seeded

2 plum tomatoes

2 ancho chilies, soaked in boiling water until soft,

seeded

1 slice white bread, crust removed cut into small

cubes

1/4 cup red wine vinegar

1/4 cup red wine

1/4 cup shelled hazelnuts

1 tablespoon honey

Salt and freshly ground pepper

 

Heat the olive oil in a large saute pan over high heat

until smoking. Separately saute the garlic, bell

pepper, tomatoes, chilies and bread cubes until

lightly browned, about 2 minutes each. Remove each

ingredient with a slotted spoon as it's done. Deglaze

the pan with the vinegar and red wine. Place all the

Sauteed ingredients and the deglazing liquid into a

food processor and blend until smooth. Add the

hazelnuts and process until finely chopped. Add the

honey and season, to taste, with salt and pepper.

 

Spanish Antipasto:

Piquillo peppers, sliced

Assorted Spanish olives

Farmer's cheese, cut into bite-sized pieces

Extra-virgin Spanish olive oil

Bread

Arrange all ingredients on a platter and drizzle with

olive oil. Serve sliced crusty bread on side.

 

Spanish Cheese Platter:

1/2 pound wedges of assorted Spanish cheese. (Should

have an assortment of cow's milk, sheep's milk and

goat's milk).

 

Yield: 10 servings

Prep Time: 40 minutes

Inactive Prep Time: 15 minutes

Cook Time: 55 minutes

 

Description:

" 3 pts "

Source:

" Bobby Flay, Episode#: FSSP03, © 2006 Television

Food Network "

S(MC format by Chupa Babi):

" 12.16.07 "

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Per Serving (excluding unknown items): 148 Calories;

8g Fat (47.4% calories from fat); 3g Protein; 18g

Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 13mg

Sodium. Exchanges: 3 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 1358 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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