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.
SPANISH-STYLE FRIED CHICKEN WITH GRILLED AVOCADO
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco aioli. For a similar sauce, combine equal parts romesco and mayonnaise.
Provided by Suzanne Goin
Categories Los Angeles Chicken Fry Suzanne Goin Deep-Fry Cumin Coriander Buttermilk Paprika
Yield Serves 4
Number Of Ingredients 16
Steps:
- Combine garlic, buttermilk, Aleppo-style pepper, cumin, coriander, 1 tsp. paprika, 1 tsp. salt, and 1/2 tsp. black pepper in a large resealable plastic bag. Add chicken and toss to coat, then chill at least 4 hours and up to overnight.
- Whisk flour, cayenne, and remaining 3 Tbsp. paprika in a medium shallow bowl.
- Fit a large heavy pot with deep-fry thermometer. Pour in oil to a depth of 2"; heat over medium-high until thermometer registers 350°F. Reduce heat to medium and raise or lower as needed to maintain a temperature of 350°F. Working in batches, remove chicken from marinade, shaking off excess, and dredge in flour mixture. Fry chicken, turning once, until golden brown and cooked through, about 3 minutes per batch. Transfer to a paper towel-lined rimmed baking sheet; season with salt.
- Heat a grill pan over medium. Brush avocado with oil; season with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until lightly charred, about 3 minutes per side. Transfer chicken to a platter and arrange avocado alongside; serve with spicy mayonnaise, if desired.
GRILLED VEGETABLES
Categories Onion Side Fourth of July Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal Lunch Eggplant Bell Pepper Spring Summer Family Reunion Grill/Barbecue Healthy Party Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 14
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas).
- Whisk together garlic, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing.
- Halve onion lengthwise and cut halves lengthwise into 1/2"-wide wedges. Thread 1/2" apart onto skewers (to hold layers together). Brush onion and eggplant with some reserved vinaigrette.
- Oil grill rack, then grill pepper with onion and eggplant, covered only if using a gas grill, turning occasionally with tongs, until onion and eggplant are very tender, 6-10 minutes; transfer to a large rimmed baking sheet. Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer. Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables.
- Quarter zucchini lengthwise; brush them and tomatoes with reserved vinaigrette. Grill, covered only if using a gas grill, turning tomatoes less frequently than zucchini, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet. Continue to grill zucchini, turning, until just tender, 1-3 minutes longer.
- Peel pepper and thinly slice flesh. Cut tomatoes into wedges and chop remaining vegetables. Add to bowl of vinaigrette along with herbs and salt to taste, tossing to coat.
More about "spanish style grilled vegetables with breadcrumb picada recipe epicuriouscom recipes"
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA RECIPE
From recipeofhealth.com
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA
From pinterest.com
MIXED VEGETABLE GRILL WITH BALSAMIC-HONEY MARINADE RECIPE
From epicurious.com
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA RECIPE
From eatyourbooks.com
PICADA (NUTS AND BREAD SAUCE) - THE BEST SPANISH RECIPES
From thebestspanishrecipes.com
ESCALIVADA (GRILLED VEGETABLES) - IN THE KITCH
From inthekitch.net
ESCALIVADA (SPANISH GRILLED VEGETABLES) AND SOUTH …
From curiouscuisiniere.com
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB …
From grouprecipes.com
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA
From tappecue.com
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA
From recipewise.net
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA
From saymmm.com
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA RECIPE
From recipeofhealth.com
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA
From pinterest.com
SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA
From copymethat.com
SPANISH STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA …
From alicerecipes.com
26 DELICIOUS SPANISH VEGETABLE RECIPES - THE MEDITERRANEAN FORK
From themediterraneanfork.com
BEST SPANISH GRILLED VEGETABLES (ESCALIVADA) RECIPE - HOW TO …
From 177milkstreet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love