Name: Spanish-style Grilled Vegetables With Breadcrumb Picada
Yield: 6 to 8 Servings
Ingredients: 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); 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; available in the Asian foods section of some supermarkets and at Asian markets.); 2 tablespoons Sherry wine vinegar; 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh oregano

Skip to main content

Image may contain Plant Food Vegetable and Corn

Tina Rupp

Recipe notes

Back to top