Grilled Vegetable Lettuce Wraps - The Local Palate

Ingredients

• For the romesco sauce:
• 1 can peppedew peppers, drained
• 1 small tomato
• 1 cup roasted almonds
• 2 garlic cloves
• Juice of 1 lemon
• Hot sauce or pepper vinegar to taste
• Salt and pepper to taste
• 1 cup blended oil (Coleman uses a blend of canola and olive oil)
• For the lettuce wraps:
• 2 yellow squash
• 2 fairytale eggplant, or 1 japanese eggplant
• 6 okra pods
• 4 green onions, or cippolini onions or small shallots
• 4 tablespoons oil
• 1 pint romesco sauce
• 2 heads bibb or little gem lettuce, leaves separated and washed
• Feta, cotija, or other mild white, salty cheese
• Crispy chickpeas, pepitas, or roasted nuts for serving
• 6 mint leaves, chiffonade