SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA

Spanish-Style Grilled Vegetables with Breadcrumb Picada image

Provided by Tori Ritchie

Categories Herb Pepper Vegetable Side Vegetarian Backyard BBQ Eggplant Bell Pepper Squash Zucchini Summer Grill/Barbecue Vegan Yellow Squash Bon Appétit Pescatarian Dairy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

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Ingredients

On the grill
3 large red bell peppers (about 1 1/2 pounds), stemmed, seeded, quartered
4 large Japanese eggplants (about 1 1/4 pounds), trimmed, cut lengthwise into 3 slices
4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1/3-inch-thick slices
Extra-virgin olive oil (for grilling)
For the dish
6 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1/2 teaspoon dried crushed red pepper
1/2 cup panko (Japanese breadcrumbs)*
2 tablespoons Sherry wine vinegar
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
*Available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

Prepare barbecue (medium heat). Arrange vegetables on baking sheets. Brush with oil; sprinkle with salt and pepper. 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 foillined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.
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.

*** Explore more Spanish-Style Grilled Vegetables With Breadcrumb Picada Recipes »

Comment
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Rehan Chatha

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I can't wait to try this recipe at my next barbecue.

Gerry Danzy

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This recipe is a must-try for any vegetable lover.

Alish Thapa

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I'm definitely going to be making this recipe again.

Azul Godinez

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This recipe is easy to make and it's perfect for a weeknight meal.

Rony

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The picada is a great way to add some extra flavor and crunch to the vegetables.

Nasirkhan Ajhi

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I love the smoky flavor that the grill gives the vegetables.

m.o.r

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This is a great recipe for a healthy and delicious side dish.

James Lane

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I made this recipe for a party and it was a huge success. Everyone loved the vegetables and the picada.

Safyanjttn Safyanjttn

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This recipe is a great way to get your kids to eat their vegetables. My kids loved the picada and they ate all of their veggies without complaining.

Haji Rahman

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I love the simplicity of this recipe. It's just a few ingredients, but the flavors are amazing.

Ayaz Khaliq

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This is a great recipe for a summer cookout. It's easy to make and the vegetables are always a crowd-pleaser.

Yu3 Io

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I'm not usually a fan of grilled vegetables, but this recipe changed my mind. The picada was the perfect complement to the smoky flavor of the veggies.