Calçots a la Parrilla

Calçots a la Parrilla are tender, grilled green onions that are a beloved dish from Catalonia, Spain. This vegan BBQ recipe highlights their natural sweetness and smoky flavor, served with a delicious romesco sauce for dipping.

Ingredients

• Calçots - 8 pieces
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Romesco sauce - 100 grams

Steps

1. Preheat your grill or a grill pan over medium-high heat.
2. Rinse the calçots thoroughly under cold water to remove any dirt, then trim the roots and any damaged tops.
3. In a mixing bowl, toss the calçots with olive oil and salt until evenly coated.
4. Place the calçots on the grill and cook for about 10-15 minutes, turning occasionally, until they are charred and tender.
5. Remove the calçots from the grill and let them rest for a few minutes.
6. Serve the grilled calçots with romesco sauce on the side for dipping.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin C and potassium.
• High in antioxidants, which can help reduce inflammation and boost overall health.

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