Spanish-Style Grilled Vegetables with Breadcrumb Picada

Spanish-Style Grilled Vegetables with Breadcrumb Picada
Photo by Tina Rupp

Ingredients

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

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

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