Vegan Asado de Berenjenas

Embrace the vibrant tastes of Argentina in your own kitchen with this delectable Vegan Asado de Berenjenas. Traditionally, asado is an Argentinian barbecue feast featuring grilled meats and sausages, but our vegan version celebrates the rich flavors of charred vegetables. This plant-based dish offers a smoky and savory experience that will delight both vegans and meat-lovers alike.

“Asado de Berenjenas: Where tradition meets innovation in every bite.”

Ingredients

• 2 large eggplants
• 3 bell peppers (assorted colors)
• 4 ripe tomatoes
• 1 red onion, sliced into rounds
• Olive oil for brushing
• Salt and pepper to taste

Chimichurri Sauce

• 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup olive oil

Instructions

1. Prepare the Vegetables: Slice the eggplants into thick rounds, about 1/2 inch thick. Cut the bell peppers and tomatoes into large pieces, ensuring they hold their shape when grilled. Arrange all vegetables on a baking sheet.

2. Brush with Olive Oil and Season: Drizzle olive oil over the sliced vegetables and sprinkle generously with salt and pepper. Toss to coat evenly, ensuring each piece is well-seasoned.

3. Grill the Vegetables: Preheat your grill or grill pan over medium-high heat. Place the vegetables on the grill in a single layer. Grill for about 4-5 minutes per side, or until they have nice char marks and are tender. Keep an eye on them to prevent burning, turning occasionally.

4. Assemble the Dish: Once grilled, arrange the vegetables beautifully on a serving platter. Drizzle with additional olive oil if desired.

Chimichurri Sauce Instructions

1. Combine Ingredients: In a bowl, mix together the chopped parsley and cilantro, minced garlic, red wine vinegar, dried oregano, and optional red pepper flakes. Season with salt and pepper to taste.

2. Add Olive Oil: Slowly whisk in the olive oil until the mixture is well combined and has an emulsified consistency.

3. Taste and Adjust: Give your chimichurri a final taste test and adjust seasoning as needed, adding more vinegar or herbs for balance.

Savor this Vegan Asado de Berenjenas with friends and family, allowing the smoky aroma of grilled vegetables to transport you straight to an Argentinian parrilla. The vibrant chimichurri sauce adds a zesty kick that perfectly complements the charred flavors. Perfect as a main dish or a hearty side, this recipe is sure to become a staple in your culinary repertoire. Enjoy this celebration of plant-based cuisine with a glass of Malbec for an authentic Argentinian dining experience!