Updated: May 12, 2011 11:34AM

MAKES 4 SERVINGS

2 red bell peppers

1 tablespoon vegetable oil

6 tablespoons extra virgin olive oil, divided

¼ cup blanched almonds (whole or slivered)

½ slice white bread (crusts removed), roughly chopped

2 garlic cloves, smashed

½ tablespoon red chili flakes

1/2 small yellow onion, thinly sliced

2 teaspoons smoked paprika

½ cup roasted tomatoes, thinly sliced

1 tablespoon balsamic vinegar

Kosher salt and pepper

10 to 12 ounces scallions (1 large bunch)

Preheat oven to 350 degrees. Coat bell peppers in vegetable oil and place on a small baking sheet. Roast in oven for 30 to 45 minutes, rotating occasionally, until skin becomes crackled and peppers are soft to touch. Remove from oven, place in bowl and cover tightly with plastic wrap, allowing to steam.

While peppers are steaming, heat 4 tablespoons of olive oil in a (10-inch) skillet over medium-high heat. Add almonds and bread, and cook for 3 to 4 minutes, until golden brown. Remove using a slotted spoon and place in bowl. Return skillet to medium heat, and add garlic, chili flake and onion. Cook until onion starts to become translucent, about 5 minutes. Add paprika and cook 1 minute more. Add mixture to bowl, along with roasted tomatoes and balsamic vinegar.

Remove bell peppers from bowl and carefully remove skin, stems and seeds. Place peppers and bread mixture in food processor and puree until smooth. Season with salt and pepper to taste.

Heat grill to medium-high heat. Drizzle scallions with remaining 2 tablespoons olive oil and season with salt and pepper. Grill until charred and soft to the touch, 5 to 6 minutes. Serve with romesco.

Adapted from Saveur

Nutrition facts per serving: 338 calories, 29 g fat, 4 g saturated fat, 0 mg cholesterol, 18 g carbohydrates, 8 g sugars, 5 g protein, 104 mg sodium, 5 g fiber

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