Recipes — veggies

On the 11th day of olive oil, we made these delicious roasted vegetables with a version of Romesco sauce. We use @orodirufolo cooking EVOO to season the veggies and single-varietal Trappeto di Caprafico’s Intosso EVOO from @tommasomasciantonio and our 10-year aged balsamic vinegar for the Romesco sauce. Adapted from a recipe by @yewanda_komolafe for the New York Times Ingredients ½ pound or more broccolini, trimmed and cut into 2½-inch-long pieces 1½ pounds cauliflower (about 1 large head), trimmed and cut into 2½-inch-long florets ¼ cup Oro di Rufolo cooking EVOO Kosher salt (Diamond Crystal) and black pepper ¼ cup roasted...