Source: Joe Yonan’s Mastering the Art of Plant-Based Cooking

Notes:

The original recipe calls for roasting everything — the peppers, tomatoes, bread cubes, garlic, and almonds — at 500ºF for 15 minutes. This method works — I’ve made it like this multiple times successfully — but on one or two occasions, I have found it to be a little less forgiving: sometimes my almonds got too toasted as did my bread cubes.

I’ve found that toasting the almonds in a skillet stovetop over low heat while the other ingredients roast is just as simple and allows me to get a little more char on the peppers and tomatoes in the oven. I often roast them for 20 minutes total.

Also, I now omit the bread cubes. This is for a few reasons, first, because, as noted, I found the bread often chars a bit too much during the 15 minutes, but mostly because I don’t feel the bread crumbs add anything. I cannot taste a difference between a romesco made with toasted bread and one made without. I think this is because the almonds provide so much by way of body, texture, and flavor. If you wish to add bread cubes to this, which is traditional for romesco, do so. To the sheet pan of vegetables add: 

• 1 cup lightly packed (56 g) bread cubes

A Few More Notes:

Vinegar: Sherry vinegar is traditional here, but it can be overpowering. If you want to use it, I’d suggest starting with 1 tablespoon and then using a milder vinegar for the other few tablespoons.

Salt: I use Diamond Crystal kosher salt. If you use Morton or fine sea salt, you’ll need half as much by volume.

Heat: If you like a little heat, add ½ teaspoon cayenne, or to taste. 

To make the charred broccolini: Place 1 pound of chopped broccolini on a sheet pan. Dress with 2 tablespoons of extra-virgin olive oil and 1 teaspoon of kosher salt (Diamond Crystal). Toss to combine then spread into an even layer. Broil for 5 to 6 minutes, checking every two minutes, until charred to your liking. Drizzle with a little more olive oil and season with a pinch of flaky sea salt if you wish.