Spanish-inspired vegie side:Roasted broccolini with romesco.Katrina MeyninkBroccolini accentuates and complements all kinds of add-ons,like this light,herbaceous and spicy romesco. Add some toasted nuts and this is a tick-all-the-boxes kind of dish. This recipe makes 4 cups of romesco,more than you need,but it keeps well in the fridge and is all kinds of useful:toss it through pasta,slap it on a ham sandwich,dollop it on roast chicken or grilled steak or serve with some crudites to snack on.