Spanish-Style Grilled Vegetables with Breadcrumb Picada

Ingredients

• Extra-virgin olive oil
• 2 tablespoons Sherry wine vinegar
• 4 large Japanese eggplants (about 1 1/4 pounds)
• 4 medium green or yellow zucchini (preferably 2 of each; about 1 pound)
• ½ teaspoon dried crushed red pepper
• ½ cup panko (Japanese breadcrumbs)
• ¼ cup fresh Italian parsley
• + 4 more ingredients
• • 2 tablespoons fresh oregano
  • 6 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • 3 large red bell peppers (about 1 1/2 pounds)

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 ski...

View full recipe at Epicurious