Spanish style Grilled Vegetables With Breadcrumb Picada

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; available in the Asian foods section of some supermarkets and at Asian markets.)
• 2 tablespoons Sherry wine vinegar
• 1 /4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh oregano

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