Grilled Vegetables with Romesco
Catalans celebrate the arrival of spring by burning huge numbers of the long, skinny onions called calçots, then peeling off the charred outer skin and dipping the sweet, soft interiors into bowls of romesco. We don’t have calçots in the United States, but romesco goes well with any grilled vegetables. On the first warm weekend of spring, call up some friends, make a batch of sangria, and say goodbye to the winter the best way possible: by eating and drinking until everyone wants to go back into hibernation. You could just substitute asparagus for the calçots, but I want you to go beyond that: Buy five or six different types of vegetables and pass them all over the fire until lightly charred and smoky. (If you want to cook smaller vegetables like green beans or snap peas, use a grill basket or a colander to grill them.) This is a party, so don’t hold back.
SERVES 4
4 small artichokes, halved, tough outer leaves and chokes removed
4 medium Yukon Gold potatoes
1 bunch asparagus, woody ends removed
2 medium zucchini, cut lengthwise into ½-inch-thick steaks
1 bunch broccolini, trimmed
4 hearts of romaine, halved lengthwise
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Heat up a grill—preferably a charcoal grill, but gas will work.
Meanwhile, bring a large saucepan of water to a boil. Add the artichokes and cook for 10 minutes, or until the hearts are tender. Drain thoroughly.
When the fire is nice and hot, coat all the vegetables in olive oil and season with salt and pepper. Wrap the potatoes individually in aluminum foil and bury them in the embers of the fire. (If using a gas grill, place directly on the hottest part of the grate and be patient.) Arrange the other vegetables on the grill grate. Cook the asparagus, zucchini, and broccolini until tender and lightly charred. Grill the romaine halves until the outer leaves darken and wilt.
Grill the artichokes, turning once, until lightly charred on both sides.
Spread out some newspapers on the table. Arrange the grilled vegetables on cutting boards or large serving platters and let people serve themselves. Place a big bowl of romesco in the center of the table. Pass around sangria, beer, or wine, and make a mess.