Vegetarian Traditional Argentine Asado

Experience the vibrant flavors and smoky aromas of a Vegetarian Traditional Argentine Asado, a plant-based twist on the iconic South American grilling tradition. This recipe highlights an assortment of colorful vegetables—juicy red bell peppers, tender zucchini, smoky eggplant, and hearty Portobello mushrooms—perfectly charred over an open flame. Sweet corn on the cob and thick, golden-grilled slices of firm halloumi cheese add a satisfying, indulgent touch. The dish is elevated with a zesty homemade chimichurri sauce, packed with fresh parsley, garlic, red wine vinegar, and a hint of chili flakes for a bold, tangy kick. Ready in just an hour, this vibrant barbecue feast is ideal for gatherings and is sure to impress vegetarians and meat-eaters alike. Pair with crusty bread and a glass of Malbec to transport your taste buds straight to the heart of Argentina!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Prepare your grill for medium heat, ensuring it's well-oiled to prevent sticking.

Step 2

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.

Step 3

Cut the halloumi cheese into thick slices, about 1 cm (1/2 inch) thick, as it holds up well on the grill.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Grill the halloumi slices for 2-3 minutes per side, or until grill marks appear and the cheese is golden but not melted.

Step 8

Once all the vegetables and cheese are grilled, arrange them on a large serving platter.

Step 9

Drizzle the chimichurri sauce over the grilled vegetables and halloumi cheese, or serve it on the side as a dipping sauce.

Step 10

Serve warm and enjoy your Vegetarian Traditional Argentine Asado with family and friends!

Nutrition Facts

Serving size	(3648.4g)

Amount per serving	% Daily Value*
Calories	2972.6

Total Fat 178.0g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 6.6g
Cholesterol 280mg	0%
Sodium 12475.0mg	0%
Total Carbohydrate 247.4g	0%
Dietary Fiber 71.2g	0%
Total Sugars 135.3g
Protein 144.0g	0%

Vitamin D 2.2IU	0%
Calcium 3163.9mg	0%
Iron 16.2mg	0%
Potassium 9491.0mg	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: 50.6%

Protein: 18.2%

Carbs: 31.2%