Sumptuous Vegan Argentinian Asado Feast: Grilled Vegetable Medley with Chimichurri Sauce

Allergens

None

Ingredients

• 1 large eggplant, sliced into 1/2
• inch rounds
• 2 bell peppers, seeded and cut into quarters
• 1 red onion, peeled and quartered
• 1 zucchini, sliced lengthwise into 1/2
• inch planks
• 4 cups button mushrooms, washed and stems removed
• 1/4 cup olive oil
• Salt and pepper to taste Chimichurri Sauce:
• 1 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup olive oil

Instructions

1. In a large bowl, combine the eggplant, bell peppers, red onion, zucchini, and mushrooms. Drizzle with olive oil and season with salt and pepper to taste. Toss until all vegetables are evenly coated.
2. Preheat your grill or grill pan to medium high heat. Grill the vegetables for 5 7 minutes per side, or until tender and slightly charred. Remove from heat and set aside.
3. While the vegetables are grilling, prepare the chimichurri sauce. In a small bowl, combine parsley, garlic, red wine vinegar, oregano, salt, and black pepper. Slowly drizzle in the olive oil while whisking to emulsify the sauce. Set aside.
4. To serve, place the grilled vegetables on a large platter and drizzle with chimichurri sauce. Garnish with additional parsley if desired.

Chef’s Insight

This dish highlights the versatility of Argentinian cuisine, proving that even vegetarian dishes can be full of flavor and visual appeal.

Notes

This recipe can be easily doubled or tripled to accommodate a larger crowd.