Recipe

Spanish-style Grilled Vegetables With Breadcrumb Picada Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 3 months, 3 weeks ago Picada is a Spanish flavoring made with garlic, herbs, and ground nuts. Here, the crunchy Panko breadcrumbs stand in for the nuts and add a wonderful textural contrast. You can make these in the house on a grill pan, if desired. Enjoy. Adapted from Bon Appétit.... More Prep:75m Cook:20m Servings:6	Lunasea
	bellpeppers japaneseeggplants zucchini garlic evoo crushedredpepperflakes panko sherrywinevinegar italian parsley oregano

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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)

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For The Dish:

6 tablespoons extra-virgin olive oil, divided

2 garlic cloves, finely chopped

1/2 teaspoon dried crushed red pepper flakes

1/2 cup panko (Japanese breadcrumbs)*

2 tablespoons Sherry wine vinegar

1/4 cup chopped fresh Italian parsley

2 tablespoons chopped fresh oregano

Directions

Prepare grill (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.

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