Vegan Argentinian Asado
Experience the flavors of Argentina in this plant-based twist on the classic Asado with our Vegan Argentinian Asado recipe. Perfect for barbecue enthusiasts, this vibrant dish brings smoky grilled Portobello mushrooms, red bell peppers, zucchini, and corn on the cob to life with a zesty chimichurri sauce. A seasoning blend of smoked paprika, olive oil, and fresh lemon elevates the vegetables with bold, savory flavors, while a touch of garlic and parsley in the chimichurri adds authentic flair. Ready in just under an hour, this vegan-friendly masterpiece pairs beautifully with crusty bread or a crisp salad for a complete meal. Whether you’re hosting a summer cookout or looking to recreate the spirit of Argentine grilling at home, this recipe is packed with hearty textures and unforgettable tastes.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 whole Red bell peppers
- 2 medium Zucchini
- 4 ears Corn on the cob
- 1 cup Chimichurri sauce
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 whole, sliced Lemon
- 0.5 cup, chopped Flat-leaf parsley
- 2 cloves, minced Garlic
Instructions
Preheat your grill to medium heat.
Clean the portobello mushroom caps by gently wiping them with a damp cloth and then remove the stems.
Slice the red bell peppers into quarters and remove the seeds.
Cut the zucchini lengthwise into thick slices, about 1/2 inch thick.
In a small bowl, mix together olive oil, salt, black pepper, and smoked paprika.
Brush the mixed olive oil onto the portobello mushrooms, red bell peppers, and zucchini slices.
Place the corn on the cob, mushroom caps, bell pepper slices, and zucchini on the grill.
Grill the vegetables, turning occasionally, until they have nice grill marks and are tender. This should take about 20-25 minutes. The corn may take slightly longer.
Toward the end of grilling, squeeze lemon slices over the vegetables to add brightness and a hint of acidity.
Meanwhile, in a small bowl, combine chimichurri sauce, minced garlic, and chopped parsley. Set aside.
Once the vegetables are grilled, transfer them to a serving platter.
Drizzle or serve the chimichurri sauce on the side for your guests to add as they prefer.
Serve hot and enjoy your Vegan Argentinian Asado with crusty bread or a side salad.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8079 mg | 351% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 72.8 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5414 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
