Spanish Style Grilled Vegetables With Breadcrumb Picada

This recipe is from the july 2007 issue of bon appétit. picada is a spanish flavoring made with garlic, herbs, and ground nuts.in this recipe, the breadcrumbs replace the nuts. Posted for spain - zwt #5. this will serve 6-8 people as a side dish or 4 as the main of a vegetarian meal.

Steps

Prepare grill to medium heat.

Arrange vegetables on baking sheets and brush with oil.

Sprinkle with salt and pepper to taste.

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 foil lined baking sheet.

Peel peppers.

Transfer to sheet with eggplants and zucchini.

Keep veggies warm.

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 .

Ingredients

red bell peppers, japanese eggplants, green zucchini, extra virgin olive oil, garlic cloves, dry crushed red pepper, panko breadcrumbs, sherry wine vinegar, fresh italian parsley, fresh oregano