Grilled Spanish Vegetable Skewers with Romesco Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Colorful grilled vegetables seasoned with smoked paprika and served alongside a vibrant roasted red pepper romesco sauce. This Spanish recipe (vegetarian), ready in about 30 minutes, pairs red bell peppers, zucchini, and red onion for a weeknight-friendly dinner. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large red bell peppers, cut into 1-inch pieces
• 2 medium zucchini, sliced into 1/2-inch rounds
• 1 large red onion, cut into 1-inch chunks
• 8 oz cremini mushrooms, whole
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup toasted almonds
• 1 cup roasted red peppers, jarred
• 2 garlic cloves
• 1 tbsp sherry vinegar
• 1 tbsp tomato paste
• 1/2 tsp smoked paprika (for sauce)
• 1/2 tsp salt (for sauce)
• 2-3 tbsp water

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Instructions

1. Step 1: In a large bowl, combine 1/4 cup olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 2 large red bell peppers cut into 1-inch pieces, 2 medium zucchini sliced into 1/2-inch rounds, 1 large red onion cut into 1-inch chunks, and 8 oz whole cremini mushrooms. Toss to coat evenly.
2. Step 2: Thread the vegetables onto skewers, alternating colors and textures for even grilling.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the vegetable skewers for 10-12 minutes, turning every 3 minutes until tender and grill marks appear.
4. Step 4: Meanwhile, prepare the romesco sauce by blending 1 cup jarred roasted red peppers, 1/4 cup toasted almonds, 2 garlic cloves, 1 tbsp sherry vinegar, 1 tbsp tomato paste, 1/2 tsp smoked paprika, 1/2 tsp salt, and 2-3 tbsp water until smooth and creamy.
5. Step 5: Serve the grilled vegetable skewers hot, drizzled with or alongside the romesco sauce.