Spanish-Style Grilled Vegetables with Breadcrumb Picada
Spanish-Style Grilled Vegetables with Breadcrumb Picada is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare barbecue (medium heat).
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
