Vegetarian Churrasco
Elevate your grilling game with this vibrant and flavorful Vegetarian Churrasco recipe, featuring a colorful medley of portobello mushrooms, zucchini, bell peppers, and red onion—marinated in a zesty homemade chimichurri sauce. In true churrasco style, these seasoned vegetables are skewered and grilled to perfection, developing a tender yet smoky char that’s irresistibly satisfying. Perfect for summer barbecues or meat-free meals, this recipe highlights the bold flavors of garlic, fresh parsley, cilantro, and a touch of red wine vinegar for a tangy finish. Serve these skewers with the reserved chimichurri sauce for a restaurant-worthy dish that’s as delicious as it is visually stunning. Simple, healthy, and packed with plant-based goodness, this recipe is your new go-to for vegetarian grilling inspiration!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole portobello mushrooms
- 2 large zucchini
- 2 whole red bell peppers
- 2 whole yellow bell peppers
- 1 large red onion
- 0.5 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 cup fresh parsley
- 0.5 cup fresh cilantro
- 4 cloves garlic cloves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 0.5 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 8 skewers bamboo skewers
Instructions
Begin by soaking the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
Clean the portobello mushrooms by wiping them with a damp cloth and remove the stems. Slice each mushroom into 1-inch thick strips.
Slice the zucchini into 1/2-inch thick rounds.
Core the red and yellow bell peppers, remove the seeds and slice them into strips about 1-inch wide.
Peel and cut the red onion into similar-sized chunks as the pepper strips, ensuring they will thread easily onto skewers.
In a blender or food processor, combine the olive oil, red wine vinegar, parsley, cilantro, garlic cloves, salt, black pepper, red pepper flakes, and lemon juice. Pulse until the mixture forms a coarse sauce – this is your chimichurri.
In a large mixing bowl, add the cut vegetables and pour over half of the chimichurri sauce, reserving the rest for serving. Toss the vegetables to coat them in the marinade. Allow them to marinate for at least 15 minutes.
Preheat your grill to medium-high heat.
Thread the marinated vegetables onto the soaked skewers, alternating types to ensure a colorful presentation.
Grill the vegetable skewers for about 15 minutes, turning occasionally, until they are slightly charred and tender.
Remove from the grill and serve immediately with the reserved chimichurri sauce drizzled over or served on the side.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9592 mg | 417% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 77.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 5385 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.
