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Grilled Vegetable Parrillada
Created by: Howcan Team
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 8 oz of mushrooms, halved
- 2 tbsp of olive oil
- 2 cloves of garlic, minced
- 1 tsp of dried oregano
- 1 tsp of paprika
- Salt and pepper to taste
- 1 lime, cut into wedges
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, toss the red, yellow, and green bell peppers, zucchini, yellow squash, red onion, and mushrooms with 2 tbsp of olive oil, minced garlic, dried oregano, paprika, salt, and pepper.
- Place the seasoned vegetables on the grill and cook for 10-12 minutes, turning occasionally, until they are tender and have grill marks.
- Transfer the grilled vegetables to a serving platter and squeeze lime wedges over the top.
- Serve the grilled vegetable parrillada hot as a main dish or as a side dish with your favorite protein.
Parrillada, a traditional Latin American dish, has a rich history dating back to the indigenous people of the region. Originally a meat-centric dish, it has evolved to include grilled vegetables, offering a healthier and equally delicious alternative. Renowned chefs in Argentina, Uruguay, and Mexico have elevated the art of grilling vegetables, infusing them with smoky flavors and vibrant colors. The key to a perfect parrillada with grilled vegetables lies in the selection of fresh produce and the mastery of grilling techniques. Today, the best versions of this dish can be found in authentic Latin American restaurants, where the charred and tender vegetables take center stage.
30 min
4
200 calories
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