Spanish Romesco Sauce Vegetable Stir-Fry
A vibrant stir-fry that brings Spanish flavors to your weeknight table. Crisp-tender vegetables are tossed with a rich, nutty romesco sauce made from roasted red peppers, almonds, garlic, and smoked paprika. The sauce coats each vegetable beautifully, delivering depth and warmth in every bite. Serve over rice or with crusty bread to catch every drop.
Steps
Before you start
- Have all vegetables prepped and within arm's reach before you begin cooking
- Use a blender or food processor to make the romesco sauce
- Choose a 12-inch (30 cm) skillet or wok to ensure vegetables cook evenly without crowding
Make the Romesco Sauce
- In a blender or food processor, combine the drained roasted red peppers, roasted almonds, 3 minced garlic cloves, smoked paprika, red wine vinegar, and ¼ cup (60 ml) olive oil.
- Blend until smooth and creamy, about 1–2 minutes.
- Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
- Taste and adjust seasoning if needed.
- Transfer to a small bowl.
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Ready when: Sauce is smooth and creamy, no large chunks visible
Tip: If the sauce seems too thick, add 1–2 tablespoons of water to reach a pourable consistency
Prep the Vegetables
- While the sauce sits, prepare all vegetables: cut zucchini into ½-inch (1.3 cm) thick half-moons, cut bell pepper into 1-inch (2.5 cm) chunks, separate red onion into wedges and then individual layers, mince 2 garlic cloves, and measure out the baby spinach.
- Have everything ready by your stovetop.
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Ready when: All vegetables are cut and arranged in separate piles
Tip: Cut vegetables to similar sizes so they cook evenly in the same time frame
Heat the Skillet
- Place a 12-inch (30 cm) skillet or wok over medium-high heat and add 2 tablespoons (30 ml) of olive oil.
- Let it heat for 1–2 minutes until the oil shimmers and moves freely across the pan.
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Ready when: Oil shimmers and moves easily across the pan; a piece of vegetable dropped in sizzles immediately
Tip: Do not let the oil smoke; if it does, reduce heat slightly
Cook the Onion
- Add the red onion layers to the hot skillet in a single layer if possible.
- Let them cook undisturbed for 2–3 minutes until they develop light caramelization on the bottom.
- Stir and cook for another 2 minutes, breaking up any pieces that stick together.
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Ready when: Onion layers are softened and lightly browned at the edges
Tip: Do not stir the onion too early; let it caramelize for better flavor
Add Zucchini and Bell Pepper
- Push the onion to the side of the skillet and add the zucchini and bell pepper.
- Spread them in a single layer and let them cook for 2 minutes without stirring.
- Stir everything together and continue cooking for 3–4 minutes, stirring occasionally.
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Ready when: Zucchini has light golden marks, bell pepper is tender-crisp and slightly blistered
Tip: Stir the vegetables every 30–45 seconds after the initial 2 minutes to ensure even cooking and prevent sticking
Finish with Garlic and Spinach
- Add the 2 minced garlic cloves and cook for 30 seconds, stirring constantly, until fragrant.
- Add the baby spinach, ¼ teaspoon salt, and about ¾ cup (180 ml) of the prepared romesco sauce.
- Toss everything together for 1–2 minutes until the spinach is wilted and the vegetables are evenly coated.
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Ready when: Spinach is wilted, all vegetables are glossy and coated with sauce
Tip: Add romesco sauce gradually; you can always add more, but it's hard to remove if you add too much at once
Finish and Serve
- Transfer the stir-fry to a serving plate or individual bowls.
- Drizzle with any remaining romesco sauce from the pan.
- Top with sliced roasted almonds and fresh chopped parsley.
- Serve immediately over cooked rice or with crusty bread.
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Ready when: Dish is plated and garnished
Tip: Sprinkle the almonds and parsley just before serving to keep them crisp and fresh-tasting
Good to know
Tips
- To make this dish a more complete meal, serve it over cooked rice, farro, or with warm bread, and top with a fried egg or crumbled feta cheese
- The romesco sauce is also excellent as a dip for raw vegetables, spread on sandwiches, or drizzled over grilled fish or chicken
- If you don't have jarred roasted red peppers, you can roast fresh peppers over a gas flame or under a broiler until charred, then steam them in a plastic bag for 10 minutes before peeling off the skin
- For a spicier version, add ¼–½ teaspoon of cayenne pepper or red pepper flakes to the sauce
Make ahead
The romesco sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature before using, or warm gently in a small saucepan over low heat.
Storage & reheating
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes, stirring occasionally, adding a splash of water if it seems dry. Do not microwave, as the vegetables will become soggy. The sauce is best served warm and fresh, but may be eaten cold as a salad.
Substitutions
- roasted unsalted almonds → roasted hazelnuts or roasted pine nuts. Hazelnuts offer a deeper, earthier flavor; pine nuts are milder and slightly more delicate. Use the same quantity.
- medium zucchini → summer squash, eggplant, or green beans. Cut eggplant into slightly smaller pieces so it cooks through in the same time. Green beans should be trimmed and cut into 2-inch pieces.
- medium red onion → yellow onion or white onion. Yellow and white onions are milder and sweeter when caramelized; red onion adds a slight bitterness that pairs beautifully with the romesco sauce.
- fresh baby spinach → fresh arugula, Swiss chard (chopped), or kale (chopped and pre-cooked for 1 minute). Arugula wilts quickly and adds a peppery note; kale requires slightly longer cooking.
