Escalivada (Roasted Vegetables) with Romesco Sauce!

Let's Cook My Way @ Urdaneta Village

Escalivadar is "to cook in hot ashes." Once roasted, the vegetables are seasoned with olive oil, salt and garlic. The choice of vegetables to use is limitless... asparagus, french beans, baby leeks, baby eggplants, zucchini, zucchini flowers and mushrooms! That alone is good food but they are typically partnered with other grilled meat.

But Tita Nelia (Let's Cook My Way) leveled it up by making Romesco Sauce which is a nut-red-pepper-based sauce which is Spanish in origin. She made use of blanched almonds, olive oil, garlic whole peeled tomatoes, and of course, roasted red bell peppers! Have as plenty as you want. Its healthy eating!