Roasted Vegetables with Muhammara Sauce

Chef Notes

Ingredients

Steps

Chef notes

Muhammara is a middle eastern red pepper walnut sauce that is similar to the Spanish romesco. Pickled cauliflower is a nice garnish and is optional.

$10

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Step 1 - Roasted Vegetables

Preheat oven to 400℉.

Step 2 -

Toss broccoli, cauliflower, sweet peppers, onion and garlic cloves into a large mixing bowl. Toss with salt and a liberal coat of olive oil.

Step 3 -

Spread onto parchment coated sheet pan or cookie sheet. Don’t overcrowd, use two baking sheets if necessary.

Step 4 -

Roast for 10–15 minutes until vegetables begin to get brown around the edges.

Step 5 -

Add drained chickpeas in the last few minutes of cooking to warm.

Step 6 - While vegetables are cooking, make the sauce

Blend all sauce ingredients EXCEPT THE OLIVE OIL in a food processor or high powered blender until pureed into a paste.

Step 7 -

Add olive oil in the last few pulses.

Step 8 -

Add salt to taste.

Step 9 -

Spoon Muhammara onto serving platter and scatter vegetables on top.

For the Vegetables:
Sweet peppers are small colorful peppers often sold pre-bagged in the produce section in the summertime. They are great for tossing on the barbeque.
For even cooking, it is always a smart plan to rotate your sheet pans 180 degrees halfway through roasting (most ovens have uneven heat back to front and side to side)
Add the drained chickpeas in the last 3–5 minutes of roasting as they are already cooked
For the Sauce:
You can find roasted walnuts in the bulk section of your grocery store (or buy raw and roast them yourself)
Pomegranate molasses is a sweet reduced pomegranate syrup and can be found in Middle Eastern markets or gourmet grocery stores. It lasts indefinitely in a dark, cool dry location in the cabinet and is a versatile condiment to have on hand
For easily peeled, deseeded and roasted peppers: Roast whole peppers for 10–15 minutes in a 400℉ oven until soft. Remove from oven and immediately place into a ziplock bag or closed container. After they cool, the skin will lift easily and the seeds will also remove easily
Olive oil is added last as prolonged blending can release bitter flavors