Spanish Style Grilled Vegetables With Breadcrumb Picada Recipe Epicuriouscom
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.
Provided by Kim127
Categories Peppers
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
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 platter. Spoon herb dressing over; sprinkle with breadcrumbs. Serve.
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA
Provided by Tori Ritchie
Categories Herb Pepper Vegetable Side Vegetarian Backyard BBQ Eggplant Bell Pepper Squash Zucchini Summer Grill/Barbecue Vegan Yellow Squash Bon Appétit Pescatarian Dairy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- 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 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.
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- Rub the clean and dry vegetables with olive oil and sprinkle them with salt. Roast them either on the grill or in a baking dish in the oven for 25-30 minutes on the first side, or until the first side starts to get a char. Turn them and continue to cook them until the second side begins to blacken, another 15-25 minutes. (Depending on the heat of your grill, these times may vary.) Chances are, your peppers will be done before the onion and eggplant. If this is the case, remove them from the heat and place them on a plate. If using the oven, if after the vegetables are soft, they are not yet charred, turn on the broiler to give them a bit of color. (But watch them closely, the broiler works FAST!)
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- Once they are cool enough to handle, peel the skins off of the eggplant and peppers and remove the seeds. Tear or slice the vegetables into strips.
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