Roasted Summer Vegetables With Southern Romesco

Ingredients

• 1 cup black eyed peas preferably soaked overnight
• 1 bay leaf
• 1 pound okra pods halved
• 1 Vidalia onion small, halved and sliced into 1/2 inch crescents
• 2 squash medium, halved lengthwise and cut into 1/2 inch crescents
• 1 cup cherry tomatoes halved
• 2 tablespoons extra-virgin olive oil
• fresh basil for serving
• 1 medium tomato cut into large chunks
• 2 red peppers seeded and cut into large chunks
• 1/2 red onion medium, cut into large chunks
• 2 garlic cloves peeled and halved
• 1 tablespoon olive oil
• 3/4 cup pecans toasted
• 2 tablespoons sherry vinegar

Nutrition

• Calories : 310 calories
• Carbohydrate : 27 grams
• Fat : 20 grams
• Fiber : 7 grams
• Protein : 8 grams
• SaturatedFat : 2 grams
• Sodium : 15 milligrams
• Sugar : 6 grams