Crudite with romesco sauce

Votes: 5

Time: 40 min.

A crudité is a healthy appetizer made with a scattering of vegetables on a platter, which gained popularity first in French cuisine and then throughout Europe and the United States thanks to healthy eating enthusiasts. The main idea behind crudités is to beautifully and uniquely arrange healthy, tasty vegetables on a platter. For example, a crudité in red and orange tones would look stunning. Place a bowl of romesco sauce in the center for dipping, and around it, arrange roasted acorn squash and carrots, fresh radishes and sweet peppers in matching shades, and smoked almonds to complement this bountiful vegetable bounty.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Acorn squash
Carrot
Sweet bell pepper
Almond
Radish
Romesco sauce for serving

Ingredient Substitution Suggestions

We recommend

Recipe:

Romesco sauce

Soak 1 dried New Mexico chile pepper in hot water for 10 minutes; drain, then trim off the stem and seeds. In a food processor, pulse 1 clove garlic, 1 slice toasted bread, 1/4 cup smoked almonds, and the chile pepper. Add 2 cups quartered tomatoes, 2 tablespoons red wine vinegar, and 1/2 teaspoon smoked paprika; pulse. With the processor running, pour in 3/4 cup olive oil. Season with salt and add more paprika.

Acorn squash

Halve, seed, and slice the pumpkin into 1-cm-thick wedges. Toss with olive oil, salt, and pepper. Bake in the oven at 425°F (220°C), stirring once, until tender, 15-20 minutes. (The pumpkin can be baked at the same time as the carrots.)

Small carrots

Trim the carrots, then toss with olive oil, finely chopped dill, parsley, and salt. Bake in the oven at 220°C (425°F), stirring halfway through, until tender, 15-20 minutes.