Please consult the OU's guidelines for checking fruits and vegetables.

Spanish Spiced Grilled Vegetables
Spanish Spiced Grilled Vegetables Eileen Goltz | Pareve
1 hour, 30 minutes 50 minutes
30 minutes
10 minutes

  • 3 large red bell peppers (about 1½ lbs.)
  • 4 large Japanese eggplants (about 1¼ lbs.),
  • 4 medium green or yellow zucchini (preferably 2 of each; about 1 lb.)
  • Olive oil (for grilling)

  • 6 Tablespoons olive oil, divided
  • 2 garlic cloves, finely chopped
  • ½ teaspoon dried crushed red pepper
  • ½ cup panko (Japanese breadcrumbs)*
  • 2 Tablespoons Sherry wine vinegar
  • ¼ cup chopped fresh Italian parsley
  • 2 Tablespoons chopped fresh oregano

  1. Prepare barbecue (medium heat).
  2. Stem, seed, and quarter red bell pepper. trim eggplant and cut lengthwise into 3 slices. Trim zucchini and yellow squash and cut lengthwise into 1/3-inch-thick slices.
  3. 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.
  4. Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes. Place on foil lined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.
  5. 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 bread crumbs to taste with salt; scrape into small bowl.
  6. Place vinegar in another small bowl; whisk in 3 Tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
  7. Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.