Ingredients
6 to 8 Servings
On the Grill
3
clear crimson bell peppers (about 1 1/2 pounds), stemmed, seeded, quartered
4
clear Jap eggplants (about 1 1/4 pounds), trimmed, gash lengthwise into 3 slices
4
medium inexperienced or yellow zucchini (ideally 2 of every; about 1 pound), trimmed, gash lengthwise into 1/3-race-thick slices
Extra-virgin olive oil (for grilling)
For the Dish
6
tablespoons further-virgin olive oil, divided
2
garlic cloves, finely chopped
1
/2 teaspoon dried crushed crimson pepper
1
/2 cup panko (Jap breadcrumbs; on hand within the Asian meals piece of some supermarkets and at Asian markets.)
2
tablespoons Sherry wine vinegar
1
/4 cup chopped contemporary Italian parsley
2
tablespoons chopped contemporary oregano
Preparation
-
Step 1
Prepare barbecue (medium heat). Prepare vegetables on baking sheets. Brush with oil; sprinkle with salt and pepper. Grill peppers, skin aspect down and with out turning, till blackened and blistered, transferring normally for even cooking, about 10 minutes. Enclose in plastic derive. Let stand till skins loosen, about 30 minutes. Grill eggplants and zucchini till charred and gentle, turning and rearranging for even browning, 5 to 6 minutes. Predicament on foillined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.
Step 2
Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed crimson pepper; whisk till fragrant, about 30 seconds. Add breadcrumbs; whisk till golden, about 3 minutes. Season breadcrumb picada to taste with salt; quandary into little bowl.
Step 3
Predicament vinegar in a single other little bowl; inch in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
Step 4
Prepare vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.