Roasted Leeks with Romesco Sauce

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 450ºF (230ºC).

2. 2

   On a non-stick baking sheet or a sheet lined with parchment paper, place the bell peppers (skin-side up), tomatoes, and cherry pepper. Toss with 1 tbsp (15 ml) of the oil. Bake for 25 minutes or until the peppers begin to colour. Transfer the vegetables to an airtight container and let cool for 20 minutes. Remove the skin and seeds.

3. 3

   In a blender, purée the peppers, tomato, and cherry pepper with the remaining ingredients. Season with salt and pepper. Set aside