Vegetarian Argentinian Asado
Experience the vibrant flavors of Argentina with this Vegetarian Argentinian Asado, a plant-based twist on the traditional barbecue feast. Packed with smoky, flame-kissed vegetables like red bell peppers, zucchini, eggplant, Portobello mushrooms, and sweet corn on the cob, this recipe is a celebration of summer grilling. Grilled Halloumi cheese adds a delightful salty creaminess, while a drizzle of zesty chimichurri sauce elevates every bite with its fresh, herbaceous punch. With the simplicity of a rosemary-infused olive oil blend and a hint of bright lemon juice, this dish is perfect for outdoor gatherings or a cozy dinner under the stars. Ready in just an hour and serving up to four, it's a healthy, satisfying, and flavor-packed option for vegetarians and adventurous eaters alike! Keywords: vegetarian asado, Argentinian barbecue, grilled vegetables, chimichurri sauce, plant-based grilling recipes.
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 medium Zucchini
- 1 large Eggplant
- 4 large Portobello mushrooms
- 4 pieces Corn on the cob
- 200 grams Halloumi cheese
- 1 cup Chimichurri sauce
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sprigs Fresh rosemary
- 1 piece Lemon
Instructions
Preheat your grill to medium-high heat.
Cut the red bell peppers into quarters, removing seeds and stems.
Slice the zucchini into lengthwise strips about 1/2-inch thick.
Cut the eggplant into 1/2-inch thick rounds.
Clean the Portobello mushrooms and remove the stems.
Husk the corn on the cob.
Slice the Halloumi cheese into 1/2-inch thick slabs.
In a small bowl, mix olive oil, salt, black pepper, and finely chopped rosemary leaves.
Brush the olive oil mixture over all vegetables and Halloumi cheese slices.
Place vegetables and Halloumi on the grill. Grill for about 10 minutes, turning occasionally, until they are tender and have grill marks. Monitor Halloumi more closely to prevent sticking.
Remove vegetables and Halloumi from the grill and place on a serving platter.
Squeeze lemon juice over grilled Halloumi and vegetables.
Serve immediately, drizzling with chimichurri sauce for added flavor.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 6339 mg | 276% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 100.6 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1582 mg | 122% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 7272 mg | 155% | |
*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.
