SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA
This recipe is from the July 2007 issue of Bon Appétit. Picada is a Spanish flavoring made with garlic, herbs, and ground nuts.In this recipe, the breadcrumbs replace the nuts. Posted for Spain - ZWT #5. This will serve 6-8 people as a side dish or 4 as the main of a vegetarian meal.
Provided by Kim127
Categories Peppers
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare grill to medium heat.
- Arrange vegetables on baking sheets and brush with oil. Sprinkle with salt and pepper to taste.
- Grill peppers, skin side down and without turning, until blackened and blistered, moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let stand until skins loosen, about 30 minutes.
- Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes.
- Place on foil lined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini. Keep veggies warm.
- Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds.
- Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape into small bowl.
- Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
- Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs. Serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nipun Athapaththu
[email protected]This dish is a winner!
Gigi Thaw
[email protected]This is one of my favorite recipes for summer entertaining.
MD SAJAD MOLLIK
[email protected]This is a delicious and healthy dish that I'll be making again and again.
Deepash Nath
[email protected]I've made this dish several times and it's always a hit.
MD mehrab Tasin
[email protected]This is my go-to recipe for grilled vegetables.
Alleigh Mosako
[email protected]I highly recommend this recipe.
Teresa Roque
[email protected]This dish is easy to make and it's always a crowd-pleaser.
Murungi Yudaya
[email protected]The picada is a great way to use up leftover bread.
Dimplo Dimpels
[email protected]This is a great way to get your kids to eat their vegetables.
Rofiqulislam islam
[email protected]I love the smoky flavor that the grill imparts to the vegetables.
Dennaijah Moxey
[email protected]This dish is perfect for a summer cookout.
Ashar Ali
[email protected]The breadcrumb picada is the star of the show! It's so flavorful and adds a nice crunch to the vegetables.
Babayanju Racheal
[email protected]I'm always looking for new ways to cook vegetables, and this recipe definitely fits the bill. It's a delicious and healthy dish that I'll be making again and again.
Edvard Hovdal
[email protected]This dish is a hit with my family and friends. They love the smoky flavor of the vegetables and the crunch of the breadcrumb picada.
David Jere
[email protected]The breadcrumb picada adds a wonderful textural contrast to the grilled vegetables. It's crispy and flavorful, and it really takes the dish to the next level.
Yasmine Williams
[email protected]I love the versatility of this dish. I can use any type of vegetables I have on hand, making it a great way to clean out my fridge.
josphat smith
[email protected]The recipe was easy to follow and the end result was impressive. The vegetables were cooked to perfection, retaining their vibrant colors and crispness.
Angelina Schwarz
[email protected]This grilled vegetable dish is a delightful symphony of flavors, colors, and textures. The smoky char of the vegetables pairs perfectly with the crunchy breadcrumb picada, creating a harmonious balance of flavors.