Recipes  
Roasted Leeks with Romesco Sauce
Roasted Leeks with Romesco Sauce
Open in full-screen mode

Roasted Leeks with Romesco Sauce

Preparation
30 MIN
Cooking
45 MIN
Cooling
20 MIN
Servings
6
Share

Ingredients

Romesco Sauce

Leeks

Preparation

Romesco Sauce

  1. With the rack in the middle position, preheat the oven to 450ºF (230ºC).
  2. On a non-stick baking sheet or a sheet lined with parchment paper, place the bell peppers (skin-side up), tomatoes, and cherry pepper. Toss with 1 tbsp (15 ml) of the oil. Bake for 25 minutes or until the peppers begin to colour. Transfer the vegetables to an airtight container and let cool for 20 minutes. Remove the skin and seeds.
  3. In a blender, purée the peppers, tomato, and cherry pepper with the remaining ingredients. Season with salt and pepper. Set aside

Leeks

  1. On the same baking sheet, place the leeks cut-side down. Drizzle with the oil. Season with salt and pepper. Cover with aluminum foil but do not seal. Bake for 20 minutes or until the leeks are tender and golden. Remove the first layer of leek if it has toughened during the baking.
  2. Spread half the Romesco sauce over the bottom of a serving platter. Place the leeks cut-side up in the sauce. Serve with the remaining sauce on the side.

Note

The sauce is also great with grilled asparagus, in sandwiches, or with grilled meats.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.