Pintxos with romesco sauce and grilled vegetables
Recipe
-
20 minutes
-
45 minutes
-
65 minutes
-
12-16 pieces
Light the charcoal in your Big Green Egg for these delicious pintxos with romesco sauce made from vegetables roasted on the kamado and topped with grilled vegetables. Pintxos originate from the Basque Country and romesco from Catalonia, so they make a brilliant pairing. Although we can’t transport you to a pintxos bar, we can show you how to make them at home for your family or friends to enjoy. Would you like to serve a variety of pintxos? Then why not also give these pintxos with grilled chicken a try? The charcoal’s already glowing anyway!
INGREDIENTS
Pintxos
- 1 courgette
- 1 aubergine
- 12–16 slices of baguette
- olive oil, for coating
- 1 red pointed pepper
Romesco sauce
- 1 red pointed pepper
- 2 ripe tomatoes
- 2 cloves of garlic
- 75 unsalted almonds
- 100 ml olive oil
- 1½ tbsp red wine vinegar
- 1 tsp smoked paprika powder
- ½ tsp salt
- pinch of black pepper
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat, with the cast iron grid in place, to a temperature of 200–220°C.
- Meanwhile, slice the courgette and aubergine lengthwise into slices about 5 millimetres thick. Coat both sides of the baguette slices with olive oil.
METHOD
- Place the baguette slices on the grid, close the lid of the kamado and grill the slices for about 1 minute. Turn the baguette slices over and grill for another minute. Set aside.
- For the pintxos and the sauce, place the peppers on the grill, along with the tomatoes and garlic for the sauce. Roast the vegetables for about 12 minutes, turning them halfway through. Meanwhile, coat the courgette and aubergine slices with olive oil and grill them for about 4 minutes per side. The vegetables will then have lovely grill marks and be nice and tender. Close the lid of the kamado after each step.
- Set the cooked vegetables aside. Place the roasted peppers in a sealed plastic bag and leave them to cool for about 10 minutes; this will make it easier to remove the skins later.
- Cut the tomatoes in half, remove the seeds and cut the tomatoes into rough chunks. Squeeze the garlic out of the cloves. Remove the stalks and skins from the roasted peppers and chop one of them into coarse pieces. Add all the ingredients for the romesco sauce to a small food processor and blend to a chunky sauce. Taste the romesco sauce and add extra red wine vinegar and salt to taste, if necessary.
- Cut the courgette, aubergine and roasted pepper for the pintxos into pieces roughly the same size as the slices of grilled baguette.
- Spoon some romesco sauce onto each slice and top with a slice of courgette, aubergine and roasted pepper. Secure with cocktail sticks and serve the pintxos with romesco sauce and grilled vegetables on a pretty dish.
Print
NEWSLETTER
If you’d like to receive the most delicious recipes by email, register for our newsletter ‘Inspiration Today’ and add more flavour to your inbox. That’s all you have to do to receive the latest news about events, recipes especially for your EGG, practical tips and much, much more!
THE BIG GREEN EGG COMMUNITY
Discover everything that’s possible with your Big Green Egg! From tips to recipes : get inspired and inspire others. Ask questions, share your creations, and become part of the community on Facebook (Big Green Egg Europe) and Instagram (@biggreeneggeu).