SPANISH VEGETABLE DISHES RECIPES

Name: Spanish-Style Grilled Vegetables with Breadcrumb Picada
Yield: Makes 6 to 8 servings
Ingredients: 3 large red bell peppers (about 1 1/2 pounds), stemmed, seeded, quartered; 4 large Japanese eggplants (about 1 1/4 pounds), trimmed, cut lengthwise into 3 slices; 4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1/3-inch-thick slices; Extra-virgin olive oil (for grilling); 6 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 Sherry wine vinegar; 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh oregano; *Available in the Asian foods section of some supermarkets and at Asian markets.

SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA ...

Spanish-Style Grilled Vegetables with Breadcrumb Picada ... image

Picada is a Spanish flavoring made with garlic, herbs, and ground nuts. Here, breadcrumbs stand in for the nuts.

Provided by Tori Ritchie

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 large red bell peppers (about 1 1/2 pounds), stemmed, seeded, quartered
4 large Japanese eggplants (about 1 1/4 pounds), trimmed, cut lengthwise into 3 slices
4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1/3-inch-thick slices
Extra-virgin olive oil (for grilling)
6 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 Sherry wine vinegar
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
*Available in the Asian foods section of some supermarkets and at Asian markets.

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.

PISTO (SPANISH VEGETABLE STIR-FRY) RECIPE - FOOD.COM

Pisto (Spanish Vegetable Stir-Fry) Recipe - Food.com image

This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup extra virgin olive oil
1 garlic clove, minced
2 medium potatoes, peeled & cut into cubes
1 large onion, finely chopped
1 red bell pepper, seeded & cut into chunks
1 green bell pepper, seeded & cut into chunks
1 eggplant, cut into small cubes
1 zucchini, cut into small cubes
4 large tomatoes, coarsely chopped
1/2 teaspoon paprika
1/2 teaspoon cumin
salt & pepper
1/4 cup water

Steps:

Heat the oil & garlic in a large frying pan over medium heat.
Saute the potatoes for 8-10 minutes or until lightly browned.
Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.

Nutrition Facts : Calories 341.3, FatContent 19, SaturatedFatContent 2.7, CholesterolContent 0, SodiumContent 26.6, CarbohydrateContent 41.4, FiberContent 10.7, SugarContent 12.8, ProteinContent 6.5

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