Uruguayan cuisine is deeply rooted in the tradition of asado, or barbecue, which is a cherished social and culinary event. Grilled meats take center stage in most asado gatherings, but vegetables also play a vital role. This Uruguayan Asado Vegetable Salad is a vibrant celebration of the smoky flavors that define the country’s grilling culture, making it the perfect side dish to any barbecue or a delicious standalone vegetable delight.
The Role of Asado in Uruguayan Cuisine
In Uruguay, asado is more than just a meal—it is a way of life. Families and friends gather around the grill, known as a parrilla, for a long and communal experience that embodies hospitality, tradition, and passion for food. Traditionally, the focus of an asado is on cuts of beef, sausages, and occasionally lamb or pork. However, no Uruguayan feast is complete without a selection of grilled accompaniments, and vegetables are increasingly valued for their ability to absorb and enhance the deep, smoky flavors of the fire.
The Inspiration Behind the Dish
This Uruguayan Asado Vegetable Salad pays homage to the integral role fire-roasted vegetables play in an asado. The concept is inspired by the rustic simplicity of Uruguayan cooking, where fresh ingredients and bold flavors shine. This dish highlights the natural sweetness and char of grilled vegetables, which are then tossed with a vinaigrette infused with traditional South American flavors like garlic, oregano, cumin, and red wine vinegar.
The Key Ingredients and Their Significance
Each ingredient in this dish has been carefully chosen to enhance the essence of an asado:
- Red Bell Peppers: These are charred to perfection, bringing out their natural sweetness while adding a smoky depth.
- Zucchini & Eggplant: These vegetables absorb the characteristic flavors of the grill and provide a satisfying texture.
- Cherry Tomatoes: Grilled just enough to blister, their natural juices release an explosion of flavor in every bite.
- Olive Oil & Spices: A simple combination of olive oil with sea salt, black pepper, smoked paprika, and cumin blends beautifully with the vegetables. The use of smoked paprika further amplifies the barbecue essence.
- Fresh Oregano & Red Wine Vinegar: Oregano is a staple herb in South American cooking, while red wine vinegar adds a subtle tanginess, balancing the dish.
Enhancing the Experience
The beauty of this dish is in its versatility—it can be served warm, immediately after grilling, or allowed to sit for a while to let the flavors meld together. The longer the salad rests, the more intense the smoky and marinated flavors become, making it a fantastic addition to any barbecue spread.
For an authentic Uruguayan experience, pair this salad with grilled meats, freshly baked crusty bread, and a glass of Uruguayan Tannat wine. It can also be a lighter, vegetarian-friendly version of an asado dish, proving that the grilling culture of Uruguay is not just about meat—it’s about celebrating the fire and the bold flavors it creates.
Whether you’re hosting an asado or just looking for a delicious grilled vegetable dish, this Uruguayan Asado Vegetable Salad captures the heart and soul of South America’s barbecue tradition.
Uruguayan Asado Vegetable Salad
Equipment
- 1 Grill (charcoal preferred)
- 1 Grill tongs
- 1 Cutting board
- 1 Chef’s Knife
- 1 Mixing bowl
- 1 Whisk
Ingredients
Grilled Vegetables
- 2 large red bell peppers halved and deseeded
- 2 large zucchinis sliced into long strips
- 1 large eggplant sliced into rounds
- 1 cup cherry tomatoes left whole
- 2 tbsp olive oil for brushing
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp smoked paprika
Dressing
- ¼ cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- 1 tbsp fresh oregano finely chopped
- ½ tsp ground cumin
- 1 tsp honey or maple syrup for a vegan option
Instructions
- Preheat the grill to medium-high heat (200°C/400°F), ensuring it’s well-cleaned and lightly oiled to prevent sticking.
- Brush the bell peppers, zucchinis, eggplant, and cherry tomatoes with olive oil and sprinkle them evenly with sea salt, black pepper, and smoked paprika.
- Grill the vegetables until charred and tender, approximately 4–5 minutes per side for zucchinis and eggplant, 8 minutes for bell peppers, and 3 minutes for cherry tomatoes.
- Once grilled, let the vegetables cool slightly before roughly chopping into bite-sized pieces.
- In a bowl, whisk together olive oil, red wine vinegar, minced garlic, fresh oregano, ground cumin, and honey until emulsified.
- Toss the chopped grilled vegetables with the dressing in a large mixing bowl.
- Serve immediately or let it sit for 10–15 minutes to allow the flavors to meld together.
Notes
- For a smoky depth, grill the eggplant directly over the flame for 30 seconds per side before placing it on the grates.