Spanish Style Grilled Vegetables with Breadcrumb Picada
Elevate your vegetable game with Spanish Style Grilled Vegetables with Breadcrumb Picada, a vibrant dish that celebrates bold Mediterranean flavors. Tender, charred red bell peppers, zucchini, eggplant, and red onion are perfectly grilled and enhanced with a rustic breadcrumb picada—a savory topping made with toasted bread, hazelnuts or almonds, garlic, lemon zest, parsley, and a touch of smoked paprika for an extra depth of flavor. Drizzled with olive oil and red wine vinegar, this dish is a harmonious blend of smoky, tangy, and nutty notes. Perfect as a show-stopping side dish or a light vegetarian main course, this recipe is quick to make, taking only 45 minutes from start to finish, and can be served warm or at room temperature. Bring the essence of Spain to your table with this easy and delicious grilled vegetable recipe!
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Recipe Information
Ingredients
- 2 Red bell peppers
- 1 large Zucchini
- 2 small Eggplants
- 1 large Red onion
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 slices Rustic bread
- 2 Garlic cloves
- 2 tablespoons Fresh parsley
- 3 tablespoons Hazelnuts or almonds
- 1 teaspoon Lemon zest
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Red wine vinegar
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the red bell peppers into wide strips, zucchini into half-inch rounds, eggplants into half-inch rounds, and the red onion into thick wedges.
Brush all the vegetables with 2 tablespoons of olive oil and sprinkle with salt and black pepper.
Grill the vegetables in batches, turning once or twice, until they are tender and have grill marks—about 3-5 minutes per side. Remove from heat and set aside on a serving platter.
To make the breadcrumb picada, tear the rustic bread into small pieces and toast them in a dry skillet over medium heat until golden. Remove and let cool slightly.
In the same skillet, toast the hazelnuts or almonds until aromatic, about 2-3 minutes. Let cool, then roughly chop.
In a food processor, combine the toasted bread, toasted nuts, garlic cloves, fresh parsley, lemon zest, smoked paprika, and a pinch of salt. Pulse until the mixture resembles coarse breadcrumbs.
Drizzle 2 tablespoons of olive oil and red wine vinegar into the processor, and pulse a few more times to combine. Adjust seasoning to taste.
Sprinkle the breadcrumb picada generously over the grilled vegetables.
Serve warm or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5062 mg | 220% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 46.0 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
