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Title: Catalan Grilled Vegetables with Almond Sauce

1 - large eggplant
2 - medium red bell peppers
2 - medium yellow bell peppers
2 T olive oil
20 - pencil-thin asparagus spears (or long green beans)
0 - Salsa Romesco (another recipe)

Prepare a medium-hot grill, or preheat oven to 450° F. Pierce the eggplant with a fork, and rub eggplant and peppers with olive oil. Place directly on the grill. Cover and cook, turning frequently with tongs, for 20-35 minutes, or until the skins are blackened and the insides are soft. Or place on a baking sheet and roast for 20-35 minutes.

Removes skins from eggplant and peppers, arrange on a large platter along with asparagus. Top with Salsa Romesco.

From Mediterranean Vegan Kitchen
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