SQUASH VEGETABLE IN SPANISH 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.

SQUASH SAUTE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Squash Saute Recipe: How to Make It - Taste of Home image

Wonderful Italian seasonings blend perfectly in this yummy and versatile squash side dish. —Vicki Schurk, Hamden, Connecticut

Provided by Taste of Home

Categories Side Dishes

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 cup sliced zucchini
1 cup sliced yellow summer squash
2 tablespoons finely chopped onion
1/2 teaspoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon salt
Dash garlic powder
Dash pepper

Steps:

In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

Nutrition Facts : Calories 37 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 155mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable.

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