Piatto Di Verdura (gf) Recipe
seasonal vegetables, herb mayo, almond romesco, salsa verde
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Ingredients
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Seasonal Vegetables
Herb Mayo
Almond Romesco
Salsa Verde
Method
Preparation of Seasonal Vegetables
- 1
Prepare the Vegetables
Wash and cut the zucchini, bell peppers, asparagus, and carrots into bite-sized pieces. Halve the cherry tomatoes.
- 2
Cook the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the zucchini, bell peppers, asparagus, and carrots. Season with salt and black pepper. Sauté for about 5-7 minutes until tender, then add the cherry tomatoes and cook for an additional 2 minutes. Remove from heat and set aside.
Preparation of Herb Mayo
- 3
Make the Herb Mayo
In a bowl, combine the mayonnaise, chopped parsley, chopped basil, minced garlic, and lemon juice. Mix well until all ingredients are evenly blended. Set aside.
Preparation of Almond Romesco
- 4
Blend the Romesco
In a food processor, combine the roasted red peppers, toasted almonds, minced garlic, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
Preparation of Salsa Verde
- 5
Assembly
- 6
Plate the Dish
On a serving platter, arrange the sautéed seasonal vegetables. Drizzle the herb mayo, almond romesco, and salsa verde over the vegetables. Serve immediately.
