Grilling vegetables on the Argentine Asado

When we think about the traditional Argentine Asado or “Parrilla”, we think of meat. But hold your horses, because the Argentine Asado can be great method for grilling, vegetables, and other delicious dishes such as provolone cheese!

Beyond The Meat Loves: Vegetables on The Asado

If you think that asados are only for meat lovers, think again. Vegetables can also benefit from the caramelizing embers of the asado and the touch of smoke that the unique Argentine asado provides. Grilling vegetables on the Argentine Asado is a great way to add some variety and freshness to your “parrilla”, and to balance out the richness of the meat. But how do you grill vegetables on the asado? What kinds of vegetables work best? And how do you make them taste amazing? Here are some tips and tricks to help you master the art of grilling vegetables on the Argentine asado and impress your vegetarian friends.

Why should you grill vegetables on the asado?

Grilling vegetables on the asado is not only a fun and easy way to prepare a healthy and tasty meal, but also a way to experience a different culture and tradition. The asado is more than just a method of cooking, it’s a ritual that celebrates the joy of sharing food and friendship. By grilling vegetables on the asado, you can join the asadores in their passion for fire and flavor, and enjoy a unique and unforgettable culinary adventure.

As my first video on the YouTube channel, I grilled brisket along with a stuffed Kabocha:

https://youtu.be/QsOBCGslHTY?si=aKYteXoLDf0o-8l0 

Choose the right vegetables

Not all vegetables are created equal when it comes to grilling. Some are too delicate, some are too watery, and some are too bland. You want to choose vegetables that are firm, flavorful, and can withstand the heat of the grill. Some of the best vegetables for grilling on the asado are:

• Corn on the cob: Corn is a classic asado vegetable, and for good reason. It has a natural sweetness that intensifies when grilled and a satisfying crunch that contrasts with the tender meat. You can grill corn in its husk, which helps to retain moisture and flavor, or peel it and grill it directly on the grates for more char. Either way, you’ll end up with a delicious side dish that you can enjoy plain, or with butter, salt, pepper, cheese, or lime juice.
• Asparagus: Asparagus is another asado favorite, and one of the easiest vegetables to grill. It cooks quickly over high heat and has a delicate flavor that pairs well with any meat. To grill asparagus, simply toss it with some olive oil, salt, and pepper, and place it on the grill perpendicular to the grates, so it doesn’t fall through. Grill for about 4 minutes, turning occasionally, until lightly charred and tender. You can also add some lemon juice, garlic, or parmesan cheese for extra flavor.
• Eggplant: Eggplant is a versatile vegetable that can take on many flavors and textures when grilled. It has a meaty texture that makes it a great vegetarian option and a mild taste that can be enhanced with marinades, sauces, or spices. To grill eggplant, cut it into thick slices or wedges, and brush it with some olive oil, salt, and pepper. Grill over medium-high heat for about 15 minutes, flipping once, until soft and charred. You can also try adding some balsamic vinegar, basil, or mozzarella cheese for a Mediterranean twist.
• Onion: Onion grilled in the coals is a fabulous side dish that can be added to salads, sandwiches or even on its own. You can wrap them in foil and put them directly in the coals for 45-60 minutes.
• Zucchini: Zucchini is a summer staple that can be grilled in many ways. You can cut it into thin slices, or thick wedges, or even spiralize it into noodles. You can also skewer it with cherry tomatoes, mushrooms, or other vegetables for a colorful and tasty kabob. To grill zucchini, toss it with some olive oil, salt, and pepper, and grill over medium-high heat for about 10 minutes, turning occasionally, until tender and browned. You can also add some lemon zest, oregano, or feta cheese for a Greek-inspired flavor.
• Grilled Filled Kabocha Squash Recipe, check out our full recipe blog about it. (https://youtu.be/QsOBCGslHTY?si=aKYteXoLDf0o-8l0) 

How to Grill the Vegetables on The Asado

When your grill and your vegetables are ready, it’s time to start grilling. Depending on the size, shape, and density of your vegetables, you may need to use different methods and times to grill them. Here are some general guidelines to follow:

• Direct grilling: This method involves placing the vegetables directly on the grates over the heat source. It works best for larger or thicker vegetables, such as corn, asparagus, eggplant, and zucchini, that can withstand high heat and don’t fall through the grates. To use this method, simply place the vegetables on the grill, and cook for the recommended time, turning occasionally, until charred and tender.
• Indirect grilling: This method involves placing the vegetables in a grill basket or a disposable aluminum foil pan, and placing them on the grill away from the heat source. It works best for smaller or thinner vegetables, such as cherry tomatoes, green beans, sliced peppers, and diced zucchini, that can cook more evenly and don’t risk burning or falling through the grates. To use this method, fill the grill basket or pan with the vegetables, and cook for the recommended time, shaking or stirring occasionally, until browned and tender.
• Par-cooking: This method involves partially cooking the vegetables before grilling them, either by boiling, steaming, or microwaving them. It works best for hard or dense vegetables, such as carrots, potatoes, and butternut squash, that take longer to cook and may dry out or burn on the grill. To use this method, cook the vegetables until they are slightly soft, but not fully cooked, and then grill them over high heat for a few minutes, until charred and tender.

Serve the vegetables

Once your vegetables are grilled to perfection, it’s time to serve them. You can serve them hot, warm, or at room temperature, depending on your preference and the weather. You can also serve them plain, or with some extra flavorings, such as:

• Butter, salt, and pepper: The simplest and most classic way to season grilled vegetables, especially corn. You can also use herb butter, garlic butter, or flavored salt for more variety.
• Chimichurri: A traditional Argentine sauce made with parsley, garlic, vinegar, and oil. It’s perfect for adding some tangy and herbal flavor to grilled vegetables, especially asparagus, eggplant, and zucchini.
• Salsa criolla: A fresh and colorful salsa made with diced tomatoes, onions, and peppers. It’s a great side dish that adds some crunch and freshness to grilled vegetables, especially corn, zucchini, and peppers.
• Provoleta: A type of grilled cheese that is similar to provolone. It’s a delicious and cheesy way to enjoy grilled vegetables, especially eggplant, zucchini, and peppers.

Grilling vegetables on the Argentine asado is a fun and easy way to make the most of your grill and your produce. By following these tips and tricks, you can create the perfect combination of meat and vegetables, only vegetables, for you asado. With a dash of wit and a sprinkle of seasoning, you’ll show the world that even in the land of steaks, vegetables can have their day in the sun.

Summary

Article Name

Grilling Vegetables on the Argentine Asado: 6 Tasty Options

Description

If you think that Asados are only for meat lovers, think again. Vegetables can add a unique touch to your Asado, here are 6 veggie options for your next grill. Grilling vegetables on the Argentine asado is a fun and easy way to make the most of your grill and your produce. By following these tips and tricks, you can create the perfect combination of meat and vegetables, only vegetables, for you asado. With a dash of wit and a sprinkle of seasoning, you'll show the world that even in the land of steaks, vegetables can have their day in the sun.

Author

Jason Pittock

Publisher Name

Argentine Asado