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    You are in: Home / Recipes / Spanish-Style Grilled Vegetables With Breadcrumb Picada Recipe
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    Spanish-Style Grilled Vegetables With Breadcrumb Picada

    Spanish-Style Grilled Vegetables With Breadcrumb Picada. Photo by NorthwestGal

    1/1 Photo of Spanish-Style Grilled Vegetables With Breadcrumb Picada

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Kim127's Note:

    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.

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    1. 1
      Prepare grill to medium heat.
    2. 2
      Arrange vegetables on baking sheets and brush with oil. Sprinkle with salt and pepper to taste.
    3. 3
      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.
    4. 4
      Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes.
    5. 5
      Place on foil lined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini. Keep veggies warm.
    6. 6
      Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds.
    7. 7
      Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape into small bowl.
    8. 8
      Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
    9. 9
      Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs. Serve.

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    Ratings & Reviews:

    • on June 12, 2013


      This was a delicious dish. We really enjoyed it. I used only 1 eggplant, since my family doesn't care too much for eggplant. But otherwise, I stuck to the recipe as written, and it worked out well for my family. It went quite well with our broiled chicken breasts. Thank you for sharing your recipe, Kim127.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spanish-Style Grilled Vegetables With Breadcrumb Picada

    Serving Size: 1 (179 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.0
    Calories from Fat 132
    Total Fat 14.6 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 81.6 mg
    Total Carbohydrate 16.2 g
    Dietary Fiber 3.7 g
    Sugars 7.3 g
    Protein 3.7 g

    The following items or measurements are not included:

    Japanese eggplants

    sherry wine vinegar

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