Charred Courgette with Romesco

This vibrant and nutritious dish is sure to become a firm favourite in your kitchen: charred courgettes on a bed of warm quinoa and chickpeas, complemented by a rich romesco sauce and crispy kale, all slathered in tahini for that extra creamy touch.

A medley of smoky courgettes, nutty quinoa, and flavour-packed romesco sauce combines with the crunch of roasted kale, delivering the perfect balance of taste and texture.

Whether you’re preparing a hearty lunch or a light yet satisfying dinner, this dish fits the bill beautifully, while offering impressive nutritional benefits.

Disclaimer: This post contains affiliate links and I receive a commission if you visit a link and buy something on my recommendation. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust. All opinions are my own.

Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Charred Courgette with Romesco recipe:

• 2 courgettes
• 2 kale stalks
• 400g tin of chickpeas
• 150g dried quinoa
• 100g almonds
• 1 jar (355g) of roasted red peppers, drained
• 80ml extra virgin olive oil
• 20ml cider vinegar
• 1 tsp paprika
• Salt

The Nutritional Power of Quinoa and Chickpeas

Quinoa and chickpeas aren’t just delicious—they are nutritional powerhouses.

Quinoa is a complete protein, meaning it contains all nine essential amino acids, which makes it a fantastic addition to a plant-based meal. It’s also high in fibre, magnesium, and antioxidants, supporting digestive health and muscle function.

Chickpeas, on the other hand, are loaded with plant-based protein, fibre, and important vitamins like folate and iron.

Together, they form a robust and satisfying base for this dish, helping to keep you fuller for longer.

Moreover, both quinoa and chickpeas have low glycaemic indexes, meaning they release energy slowly into your bloodstream.

This helps to regulate blood sugar levels, making this dish not only tasty but also a smart choice for sustained energy throughout the day.

The Importance of Toasting Nuts

While it may seem like a small step, toasting almonds is essential for unlocking their full flavour potential.

Raw nuts have a subtle flavour, but when they’re toasted, their natural oils are released, enhancing their rich, nutty taste and making them more aromatic.

In this recipe, the toasty flavour of the almonds is a key element of the romesco sauce, providing depth and balance to the smoky, roasted red peppers.

Besides taste, toasting nuts can also improve their nutritional value. The heat can help break down the phytic acid in nuts, making their nutrients more bioavailable.

This means you get the full benefit of their healthy fats, protein, and essential vitamins.

Why Roasting Vegetables Brings Out Their Best Flavour

Roasting is one of the best ways to bring out the natural sweetness and complexity of vegetables.

In this recipe, roasting the courgettes allows them to develop a rich, smoky flavour and a wonderfully tender texture.

The process of roasting at high heat caramelises the sugars in the courgettes, enhancing their natural sweetness while the slightly charred edges add a depth that’s impossible to achieve through boiling or steaming.

Additionally, roasting vegetables retains more nutrients compared to boiling. The courgettes keep their vitamin C and potassium content intact, making them not only flavourful but also nutritious.

Kale – A Nutritional Superstar

Kale has earned its reputation as a superfood for good reason. Packed with vitamins A, C, and K, as well as powerful antioxidants, kale is incredibly nutrient-dense.

Roasting the kale brings out its natural earthy flavours while keeping all its nutrients intact.

Vitamin K is especially important for bone health, and kale provides one of the richest plant-based sources of this essential nutrient.

The crispy texture of roasted kale adds a delightful contrast to the tender courgettes and quinoa, making it a vital component of this recipe. It’s a simple yet effective way to boost both the texture and the nutritional profile of the dish.

How to Make This Recipe

Step 1: Roast the courgettes

The first step is to get your courgettes cooking. This will take a little time to develop that lovely charred texture, so getting them in the oven early is key.

Preheat your oven to 180°C (or 200°C if using a conventional oven).

While your oven heats up, cut the courgettes into 2cm diagonal rounds, then halve these into batons.

Once prepped, coat the courgettes in 20ml of olive oil and season with a pinch of salt.

Spread them out evenly on a baking tray. It’s important they aren’t overlapping, allowing them to roast evenly and develop that signature char.

Roast for 45 minutes until tender and slightly charred, letting the natural sweetness of the courgettes intensify.

Step 2: Toast the almonds

To prepare the base for your romesco sauce, start by toasting the almonds in a dry frying pan over medium-high heat.

Keep them moving in the pan to ensure they toast evenly without burning. Once they are golden brown, set them aside to cool slightly.

This step may seem simple, but toasting almonds unlocks their deep, nutty flavour, giving your romesco sauce a rich depth that’s hard to achieve otherwise.

It’s the small touches like this that make all the difference in elevating a dish.

Step 3: Blend the romesco sauce

Now it’s time to whip up the romesco sauce, which will bring the dish together with its bold flavours.

In a high-powered blender, combine the toasted almonds, roasted red peppers, 45ml of extra virgin olive oil, cider vinegar, paprika, and a pinch of salt.

Blend until smooth and creamy, adjusting the seasoning to taste. Set this aside for later.

This sauce is more than just a condiment. Its smoky, tangy, and nutty flavours complement the courgettes and quinoa perfectly, adding richness to every bite. You’ll love how the romesco sauce ties the whole dish together.

Step 4: Cook the quinoa and chickpeas

Next, we turn our attention to the quinoa and chickpeas. Quinoa provides a hearty base, while chickpeas add protein and a creamy texture to the dish.

Bring a pan of water to the boil, then add the dried quinoa. Reduce the heat to a simmer and leave it to cook until the quinoa is tender and fluffy.

Once the quinoa is ready, drain any excess water and stir in the chickpeas.

Heat them through for an additional 10 minutes, allowing their flavours to meld together. This pairing gives the dish an earthy foundation to the meal.

Step 5: Prepare and roast the kale

Roasted kale adds the perfect crunchy contrast to the soft courgettes and quinoa.

After washing and drying the kale, remove the stalks and tear the leaves into bite-sized pieces. Toss the kale in 15ml of olive oil to ensure it crisps up nicely.

Add the kale to the oven alongside the courgettes for the final 8 minutes of roasting.

To achieve perfect crispiness, ensure the kale leaves are spread out on the tray and not overlapping. The result? Kale that’s delightfully crunchy on the edges, providing a nutrient-dense topping.

Step 6: Assemble the dish

Now it’s time to bring everything together.

Start by pouring half of the romesco sauce onto a serving plate. Spread it out as a base, then layer the quinoa and chickpea mixture on top.

Next, arrange the charred courgettes over the quinoa.

Finally, finish off the dish with a sprinkling of the crispy roasted kale.

For an extra layer of flavour, you could drizzle tahini over the top, enhancing the creaminess and adding another dimension to the taste. Serve immediately and enjoy this vibrant, healthy, and incredibly delicious meal.

Frequently Asked Questions

Can I use a different grain instead of quinoa?

Absolutely! While quinoa is great for its protein content, you can easily swap it out for couscous, bulgur wheat, or even brown rice. Each grain brings its own unique texture and flavour, so feel free to experiment depending on what you have on hand.

Can I make the romesco sauce ahead of time?

Yes, the romesco sauce can be made ahead and stored for later use. It actually improves after a few hours, as the flavours have more time to meld together. Keep it in an airtight container until you’re ready to use it.

Is there a way to make this recipe nut-free?

You can substitute the almonds in the romesco sauce with sunflower seeds or pumpkin seeds for a nut-free version. These seeds will still provide that toasty flavour and rich texture without the nuts.

How can I add more protein to this dish?

If you’re looking to increase the protein content, you can add grilled chicken, tofu, or even a poached egg on top of the dish. Each option pairs beautifully with the flavours in this recipe and makes it even more filling.

And that’s it for this Charred Courgette with Romesco recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

I absolutely love seeing what you create, so if you try this recipe please tag me on Instagram.

As always, I’d love to hear what you thought, so feel free to leave comments, questions or anything in between here, or message me directly via my socials.