Roasted Summer Vegetables with Southern Romesco

Roasted summer vegetables are delicious on their own, but even better with a bright and flavorful Southern romesco.

Roasted Vegetables:
1 cup black eyed peas, preferably soaked overnight
1 bay leaf
1 lb okra pods, halved
1 small Vidalia onion, halved and sliced into ½ inch crescents
2 medium squash, halved lengthwise and cut into ½ inch crescents
1 cup cherry tomatoes, halved
2 tablespoons extra virgin olive oil
Fresh basil, for serving

Southern Romesco:
1 medium tomato, cut into large chunks
2 red peppers, seeded and cut into large chunks
½ medium red onion, cut into large chunks
2 garlic cloves, peeled and halved
1 tablespoon olive oil
¾ cup pecans, toasted
1-2 tablespoons sherry vinegar

View the full recipe at Avocado A Day →