Vegetarian Churrasco

Fire up the grill for this vibrant and smoky Vegetarian Churrasco, a plant-based twist on a traditional Latin American classic! Packed with juicy portobello mushrooms, sweet bell peppers, tender zucchini, and chunks of caramelized red onion, these colorful veggie skewers are marinated in a zesty homemade chimichurri sauce bursting with fresh parsley, cilantro, garlic, and a citrusy kick of lemon juice. Perfect for summer cookouts or weeknight dinners, this easy-to-make recipe features smoky, slightly charred vegetables that are bursting with bold flavor in every bite. Ready in just 45 minutes, this grilled vegetarian feast makes a wholesome and satisfying option for meat-free meals, complete with extra chimichurri for dipping or drizzling. Serve alongside crusty bread or a crisp salad for a complete, crowd-pleasing dish!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Begin by soaking the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.

Step 2

Clean the portobello mushrooms by wiping them with a damp cloth and remove the stems. Slice each mushroom into 1-inch thick strips.

Step 3

Slice the zucchini into 1/2-inch thick rounds.

Step 4

Core the red and yellow bell peppers, remove the seeds and slice them into strips about 1-inch wide.

Step 5

Peel and cut the red onion into similar-sized chunks as the pepper strips, ensuring they will thread easily onto skewers.

Step 6

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.

Step 7

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.

Step 8

Preheat your grill to medium-high heat.

Step 9

Thread the marinated vegetables onto the soaked skewers, alternating types to ensure a colorful presentation.

Step 10

Grill the vegetable skewers for about 15 minutes, turning occasionally, until they are slightly charred and tender.

Step 11

Remove from the grill and serve immediately with the reserved chimichurri sauce drizzled over or served on the side.

Nutrition Facts

Serving size	(2102.2g)

Amount per serving	% Daily Value*
Calories	1576.5

Total Fat 118.8g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 9592.2mg	0%
Total Carbohydrate 121.6g	0%
Dietary Fiber 29.0g	0%
Total Sugars 77.1g
Protein 31.9g	0%

Vitamin D 1.5IU	0%
Calcium 306.3mg	0%
Iron 10.5mg	0%
Potassium 5385.0mg	0%

*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.

Source of Calories

Fat: 63.5%

Protein: 7.6%

Carbs: 28.9%