Spanish-Style Grilled Vegetables with Breadcrumb Picada
A Mediterranean-inspired dish of grilled bell peppers, eggplants, and zucchini topped with a crispy breadcrumb picada and fresh herb dressing. The vegetables are charred to perfection and finished with a flavorful combination of garlic, herbs, and sherry vinegar.
Ingredients
- •3 whole large red bell peppers
- •4 whole large Japanese eggplants
- •4 whole medium green or yellow zucchini
- •3 tablespoons Extra-virgin olive oil
- •6 tablespoons extra-virgin olive oil
- •2 cloves garlic
- •½ teaspoon dried crushed red pepper
- •½ cup panko
- •2 tablespoons Sherry wine vinegar
- •¼ cup fresh Italian parsley
- •2 tablespoons fresh oregano
- •note
Cooking Instructions
- 1.
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.
45 min
- 2.
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.
5 min
- 3.
Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
3 min
- 4.
Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.
2 min
