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Spanish-Style Grilled Vegetables with Breadcrumb Picada

Spanish-Style Grilled Vegetables with Breadcrumb Picada

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This vibrant vegan dish brings the bold, smoky flavours of the Mediterranean straight to your table. Spanish-style grilled vegetables with breadcrumb picada is a celebration of seasonal produce, featuring charred red peppers, tender aubergines and scorched courgettes. What elevates this recipe is the 'picada'—a traditional Spanish finishing touch. Here, we use golden, garlicky panko breadcrumbs to provide a satisfying crunch that contrasts beautifully with the softened, smoky vegetables and a sharp sherry vinegar dressing.

Perfect as a light summer lunch or a sophisticated side dish for a barbecue, this vegetable platter is as nutritious as it is beautiful. The combination of fresh oregano and flat-leaf parsley adds a fragrant lift, making it a wonderful plant-based option for outdoor entertaining. Serve it warm or at room temperature alongside crusty bread to soak up the herb-infused oils.

3 large red peppers (about 675g), stemmed, seeded, quartered
4 large Japanese aubergines (about 575g), trimmed, cut lengthwise into 3 slices
4 medium green or yellow courgette (preferably 2 of each
about 450g ), trimmed, cut lengthwise into 1/3-inch-thick slices
Extra-virgin olive oil (for grilling)
6 tablespoons extra-virgin olive oil, divided
2 spicchi d'aglio, tritati finemente
1/2 cucchiaini di peperoncino rosso essiccato e tritato
60g panko (Japanese breadcrumbs)*
2 cucchiai di aceto di vino sherry
1/4 tazza di prezzemolo italiano fresco tritato
2 cucchiai di origano fresco tritato
*Available in the Asian foods section of some supermarkets and at Asian markets.

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 aubergines and courgette 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 aubergines and courgette.

Heat 45ml 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.