Herb Grilled Vegetables with Breadcrumb Picada

By commercecook

This is a combination of 2 different recipes. Since I don't own a barbeque, I use my Griddler to make these veggies.

Ingredients

• For Picada:
• 1/2 cup Swanson Chicken Broth
• 1 large red onion, thickly sliced
• 1 large red or yellow pepper cut into strips
• 1 medium zucchini
• 2 cups large mushrooms
• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1/2 cup panko

Details

Servings 6
Adapted from allrecipes.com and epicurious.com

Preparation

Step 1

Veggies:
Place the chicken broth in a bowl. Add the vegetables and toss to coat.
Lightly oil the grill. Grill the vegetables for 10 minutes, brushing often with broth.

Picada:
Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add panko, stir until golden, about 3 minutes. Season with salt and pepper to taste and scrape into a small bowl.
When ready to serve, top the vegetables with the picada. An addition of chopped fresh parsley also gives it a fresh look.