Vegetable Medley Romesco with Meatless Pasta Sauce

Directions

Directions for the sauce:

• Cut the top off a head of garlic, peel the white outer layer, drizzle with 1 tsp olive oil, wrap in foil, and roast on a tray in oven at 400 degrees for 30 minutes.
• Roast the red pepper until all sides are black by grilling, broiling, or placing directly on flame on stove top. Turn frequently. Place in glass bowl, cover, let cool, and remove skin and seeds. Place in blender and puree.
• Toast hazelnuts in a small skillet on medium heat for 10 minutes. Place in a kitchen towel, rub vigorously to remove the skin and add to the blender.
• Remove garlic from oven, let cool, and squeeze the cloves into the blender.
• Add sauce to the blender and puree all ingredients until smooth and creamy.
• Add sherry and blend through.

Directions for the vegetables:

• Cut zucchini into four 2 inch pieces and stand them up. Scoop out the flesh by cutting around the edge with a knife then remove flesh with a spoon, leaving a small amount of flesh in the bottom.
• Sauté onion wedges in 2 tsp of oil on medium heat until carmelized.
• Add zucchini to boiling water and blanch for 4 minutes. Remove and place in ice water.
• Add asparagus spears to boiling water and blanch for 2 ½ minutes. Remove and place in ice water.
• Remove zucchini and asparagus from ice water, pat dry, and season with salt and pepper to taste.
• Serve vegetables on individual plates by painting the bottom of each plate with a spoonful of sauce.
• Place the zucchini cups on each plate and fill with sauce.
• Place two onion wedges beside the zucchini cup, and place three asparagus spears on top of onions.
• Garnish plate with chopped hazelnuts.