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, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, cut into 1-inch pieces red bell peppers
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch chunks red onion
• 8 oz cremini, whole mushrooms
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup toasted almonds
• 1 cup, jarred roasted red peppers
• 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.