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Minneapolis Farmers Market Recipes

Romesco with Market Vegetables

By Chef Drew Yancey

Makes 2-4 servings

romesco and vegetables


  • 4 red peppers, charred or roasted, then peeled and deseeded
  • 3 fresnos or red chile peppers, charred or roasted, then peeled and deseeded
  • 1 medium tomato, peeled and chopped
  • 4 cloves garlic, chopped
  • 2 sprigs thyme, leaves only
  • 2 Tbsp hazelnuts, toasted
  • 2 Tbsp bread crumbs, toasted
  • Olive oil
  • Red wine vinegar
  • Salt

Start by roasting the peppers over your grill. (If a grill is not accessible, roast at 450F until the skins have blistered.) Allow the skins to become black and charred. Place peppers in a container and allow to steep for a few minutes. This will aid in the peeling and deseeding of the peppers.

In a roasting pan, place peeled peppers, tomato, garlic, thyme, 1/8 cup olive oil, and a teaspoon of salt into your oven at 300F.

Roast for about 45 minutes, being sure to stir the mixture every 10-15 minutes. This mixture should lightly color and be dry of excess vegetable juices in the pan.

Transfer this mixture to a food processor. Add the hazelnuts and toasted bread crumbs. Process for about 2 minutes. Check seasoning. Using salt and red wine vinegar, season the Romesco to taste. If you would like, you can also fold in fresh parsley or mint.

Serve the Romesco with your favorite market/garden vegetables. Vegetables may be roasted, seared, grilled, or raw. Finish with fresh lemon juice, and picked herbs.