Spanish-Style Grilled Vegetables with Breadcrumb Picada
Picada is a Spanish flavoring made with garlic, herbs, and ground nuts. Here, breadcrumbs stand in for the nuts.
2 large bell peppers (one red, one orange), stemmed, seeded, quartered
4 medium green or yellow zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices
6 green onions
3 ears of corn still in husk (multi-color or white prefferable)
4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1/2 teaspoon dried crushed red pepper
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons red wine vinegar
2 tablespoons dried Italian seasoning
2 tablespoons fresh or dried oregano
Prepare barbecue (medium heat). Grill corn while still in husk. Grill peppers, skin side down, until slightly blackened and blistered. Turn peppers over and cook for an additional 2 minutes. Grill zucchini and green onions until charred with grill marks on both sides and tender (approx 5 to 6 minutes although onions may cook quicker). Remove corn when done, husk, cut into 3'rds and place back on grill until slightly browned (2-3 mins).
Arrange vegetables on a platter.
Heat 2 tablespoons olive oil in medium skillet over medium heat. Add garlic, crushed red pepper, oregano, and italian seasoning; stir until fragrant, about 30 seconds. Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with fresh ground pepper.
Place vinegar in another small bowl. Add oregano and italian seasoning. Whisk in 2 tablespoons olive oil.
Spoon herb dressing over vegetables; sprinkle with breadcrumbs.
2 large bell peppers (one red, one orange), stemmed, seeded, quartered
4 medium green or yellow zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices
6 green onions
3 ears of corn still in husk (multi-color or white prefferable)
4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1/2 teaspoon dried crushed red pepper
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons red wine vinegar
2 tablespoons dried Italian seasoning
2 tablespoons fresh or dried oregano
Prepare barbecue (medium heat). Grill corn while still in husk. Grill peppers, skin side down, until slightly blackened and blistered. Turn peppers over and cook for an additional 2 minutes. Grill zucchini and green onions until charred with grill marks on both sides and tender (approx 5 to 6 minutes although onions may cook quicker). Remove corn when done, husk, cut into 3'rds and place back on grill until slightly browned (2-3 mins).
Arrange vegetables on a platter.
Heat 2 tablespoons olive oil in medium skillet over medium heat. Add garlic, crushed red pepper, oregano, and italian seasoning; stir until fragrant, about 30 seconds. Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with fresh ground pepper.
Place vinegar in another small bowl. Add oregano and italian seasoning. Whisk in 2 tablespoons olive oil.
Spoon herb dressing over vegetables; sprinkle with breadcrumbs.
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