Barbecued Vegetables With Romesco Sauce

Preheat oven to 225°C.

First, make the sauce. Place whole red capsicums directly onto the oven shelf, placing a tray below to catch any juices. Put the onion and garlic onto another baking tray and drizzle with olive oil. Bake for 20 minutes, then remove garlic but leave onion and capsicums for another 10 minutes (the capsicums should have blackened).

While the vegetables are roasting, toast the almonds in a dry frying pan over a gentle heat until golden brown, shaking the pan so the nuts don’t burn. Set aside.

Using tongs, gently transfer the capsicums to a bowl, cover and leave until cool enough to handle. Peel off the skins and remove the seeds, holding each capsicum over a bowl to catch the juices.

Place capsicum flesh and juices into a food processor with the onion, garlic flesh (discard the skin), almonds, tomato, paprika, bread, vinegar and honey. Process until smooth (the sauce can be prepared ahead and kept in the refrigerator for a day).

Thread mushroom, zucchini, onion and capsicum onto skewers (use metal skewers or bamboo ones that have been soaked in water to prevent burning).

Combine honey, vinegar and olive oil and brush over the vegetables. Barbecue for about 10 minutes, turning frequently. Serve with the romesco sauce.