A vibrant and flavorful dish featuring tender roasted broccoli paired with a rich and tangy homemade Romesco sauce, made from roasted tomatoes, peppers, garlic, pinenuts, and a touch of sherry vinegar. Finished with lemon zest infused toasted breadcrumbs.
1. Chop broccoli into even larger pieces, and toss with Extra Virgin Olive Oil, salt, and pepper. 2. Toast breadcrumbs with lemon zest and set aside. 3. Toss cherry tomatoes, heirloom tomato, mini bell peppers, and garlic in Extra Virgin Olive Oil, salt, and pepper. Roast at 400F (200C) until charred and tender, then remove from oven. 4. Chop your roasted peppers and toast your pine nuts. 5. Add all Romesco ingredients (roasted tomatoes, peppers, garlic, Aleppo chile flake, paprika, toasted breadcrumbs, sherry vinegar, and toasted pinenuts) to a mortar and pestle and create a paste, then infuse with Extra Virgin Olive Oil and more sherry vinegar if desired. 6. Pan roast broccoli with plenty of Extra Virgin Olive Oil, until nicely charred on both sides. Finish with lemon juice. 7. Plate the romesco sauce, top with the roasted broccoli, a drizzle of Extra Virgin Olive Oil, and the toasted breadcrumbs with lemon zest.
