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–+ servings
Uruguayan Asado Vegetable Salad

Uruguayan Asado Vegetable Salad

Amanda McKillop
This vibrant Uruguayan Asado Vegetable Salad captures the essence of South America's grilling tradition, bringing smoky, fire-kissed vegetables into a robust and refreshing side dish. It's the perfect pairing for your next barbecue or as a standalone vegetable delight.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Uruguayan
Servings 4 bowls
Calories 279 kcal

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.

Nutrition

Calories: 279kcalCarbohydrates: 21gProtein: 5gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 606mgPotassium: 980mgFiber: 8gSugar: 14gVitamin A: 3371IUVitamin C: 145mgCalcium: 73mgIron: 2mg
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