Grilled Zucchini with Romesco Sauce

From Executive Chef Bobby Flay1998

4 medium zucchini, cut on the bias into ¼”slices

Romesco sauce *

salt

pepper

1. Prepare a grill.
2. Five minutes before grilling, marinate the zuccini slices in 1 cup of the Romesco sauce.
3. Season the zuccini with salt and pepper to taste and grill until tender, about 2 minutes on each side.
4. Place on a serving platter and serve the extra Romesco sauce on the side.
Makes 8 servings.
*Romesco Sauce
1/4 cup pure olive oil

1/4 cup peeled garlic cloves

1 red bell pepper, roasted, peeled and seeded

2 plum tomatoes

2 ancho chiles, soaked in boiling water until soft, seeded

1 slice of 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

pepper

1. Heat the olive oil in a large saute pan over high heat until smoking.
2. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 minutes each.
3. Remove each ingredient with a slotted spoon as it's done.
4. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
5. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
6. Add the hazelnuts and process until finely chopped.
7. Add the honey and season to taste with salt and pepper.
Makes about 2 1/2 cups.