Vegetarian Traditional Argentine Asado
Transform your barbecue experience with this Vegetarian Traditional Argentine Asado, a vibrant twist on a classic South American grilling tradition. Perfect for vegans, vegetarians, or anyone who loves smoky, flame-kissed flavors, this recipe showcases a colorful medley of fresh vegetables like red bell peppers, zucchini, eggplant, Portobello mushrooms, and whole corn on the cob, paired with rich, grill-seared halloumi cheese. Brushed with a savory olive oil seasoning mix and topped with bold chimichurri sauce, made from fresh parsley, garlic, red wine vinegar, and a touch of spice, every bite delivers authentic Argentine flair. Ready in just 60 minutes, this dish is ideal for summer gatherings or any occasion that calls for unbeatable flavor straight from the grill.
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 3 whole Zucchini
- 2 whole Eggplant
- 6 whole Portobello mushrooms
- 4 whole Corn on the cob
- 400 grams Firm halloumi cheese
- 60 ml Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 bunch Fresh parsley
- 3 whole Garlic cloves
- 50 ml Red wine vinegar
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red chili flakes
Instructions
Prepare your grill for medium heat, ensuring it's well-oiled to prevent sticking.
Wash and slice the red bell peppers, zucchinis, and eggplants into thick slices, about 1 cm (1/2 inch) thick. Leave the corn on the cob whole, and clean the Portobello mushrooms by removing the stems and wiping them with a damp cloth.
Cut the halloumi cheese into thick slices, about 1 cm (1/2 inch) thick, as it holds up well on the grill.
In a small bowl, mix 40 ml of olive oil with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Brush this mixture onto all the vegetables and the halloumi cheese slices.
For the chimichurri sauce, finely chop the fresh parsley and garlic cloves. In a small bowl, combine the parsley, garlic, 50 ml red wine vinegar, 20 ml olive oil, 1 teaspoon dried oregano, 1/2 teaspoon chili flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and set aside to marinate while you grill the vegetables.
Place the vegetables on the grill and cook each side for 4-5 minutes, or until they achieve a nice, smoky char and are tender. Rotate the corn frequently to ensure even cooking.
Grill the halloumi slices for 2-3 minutes per side, or until grill marks appear and the cheese is golden but not melted.
Once all the vegetables and cheese are grilled, arrange them on a large serving platter.
Drizzle the chimichurri sauce over the grilled vegetables and halloumi cheese, or serve it on the side as a dipping sauce.
Serve warm and enjoy your Vegetarian Traditional Argentine Asado with family and friends!
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 32.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 798 mg | 61% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 2436 mg | 52% | |
*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.
