Grilled Zucchini with Romesco

12 oz. zucchini, cut into ½ inch pieces
12 oz. yellow squash, cut into ½ inch pieces
2 T. olive oil

Romesco Sauce:
1 medium tomato, halved crosswise and seeded
1 small red bell pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons sliced almonds
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
3 tablespoons coarse dry bread crumbs
2 tablespoons sherry vinegar
1/2 teaspoon coarse salt 

Preheat the broiler and place oven rack in top third of the oven.  Place tomato and red pepper on a baking sheet and broil until skins are charred, turning a few times to get an even browning all the way around.  Transfer tomato and pepper to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel the skin from the tomato and pepper and discard.  Remove seeds and stems and coarsely chop. Place chopped pepper and tomato in the bowl of a food processor along with any accumulated juices.
 
Heat the oil in a small sauté pan over medium heat.  Add the almonds and cook about 3 minutes, stirring, until slightly golden. Add the garlic and crushed red pepper and cook for 1 minute. Stir in the breadcrumbs and remove from the heat. Scrape the mixture into the food processor with the pepper and tomatoes and puree until smooth. Add vinegar and process just to blend. Scrape the sauce into a bowl and season with salt and pepper.  Refrigerate until ready to use.

Preheat grill or grill pan to medium high heat.
 
Put each vegetable in separate bowls with olive oil to coat, salt and pepper and toss to combine.  Spread in a single layer on the grill.  Cook until the zucchini releases it self from the grill, about 4 minutes. Carefully turn and cook an additional 4 minutes. 
 
Serve immediately or at room temperature with Romesco Sauce