| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 17g | 3g | 20g |
| sugars | fibre | protein | salt |
| 10g | 7g | 6g | 0.2g |
Why I Love Colombian Parrillada de Vegetales
Who says indulging in hearty, flavorful dishes has to come with a side of guilt? Not when you’re preparing the vibrant Parrillada de Vegetales, a Colombian-inspired gem of a recipe that’s filled to the brim with fresh, colorful, and nutritious veggies. Combining an array of bell peppers, eggplants, zucchinis, and more, this delicious dish makes your taste buds sing, while also contributing to your daily fiber and antioxidant intake.
A Taste of Colombia
When I first encountered Parrillada de Vegetales, it was love at first bite. Its veggie-dominant profile took me by surprise, reminding me less of the gamey, meat-oriented fare of my Coloradan upbringing and more of the sunshine-drenched, crop-rich plains of Latin America. It was something I wouldn’t usually opt for but it’s now one of my favorite healthy recipes I gladly share with my partner, Gordon.
The recipe, surprisingly enough, also brings a reminiscent fondness akin to the days when I learned the subtle complexities of food preparation under the guidance of a renowned Colombian chef, Leonor Espinosa. Ms. Espinosa is known for her devotion in promoting the biodiversity, ancestral knowledge, and culinary traditions of Colombia, which this recipe echoes in every morsel.
The Wealth of Diverse Flavors
What I find absolutely captivating about the Parrillada de Vegetales is its irresistible explosion of flavors. The medley of vegetables harmonize together, producing a rich, savoury delight with each bite. With a luscious drizzle of homemade garlic-infused olive oil and balsamic vinegar, this dish provides a variety and depth of flavor that elevates it from being a mere side dish into a table centrepiece.
While it is a complete meal on its own, the Parrillada de Vegetales can also serve as a versatile accompaniment to many dishes. It pairs perfectly with a simple Spaghetti Bolognese, a juicy Roast Beef or as a fresh counterpart to a buttery Trout Amandine.
At the end of the day, it underlines why I love what I do. Not only do I get to experiment with and enjoy the flavors the earth provides, but I also get to share them with you, one delightful recipe at a time.
What You’ll Need
- 6 large bell peppers (mix of red, yellow, and green)
- 2 large eggplants
- 2 large zucchinis
- 1 large red onion
- 2 large ears of corn
- 6 Portobello mushroom caps
- 1 cup of olive oil
- 1/4 cup of balsamic vinegar
- 4 cloves of garlic, minced
- 1 tablespoon of dried oregano
- 1 tablespoon of dried basil
- Salt and pepper to taste
Method
Step One
Begin by preparing all your vegetables. Core and cut the bell peppers into large chunks. Cut both the eggplants and zucchinis lengthwise into 1/2 inch thick slices. Peel the red onion and cut into quarters. Shuck the corn and cut into thirds. Remove any dirt from the Portobello mushroom caps using a damp cloth and set aside.
Step Two
Preheat your grill to a medium heat.
Step Three
In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and pepper. Whisk together all the ingredients until well mixed.
Step Four
Add all the prepared vegetables and mushroom caps into the bowl with the marinade. Toss well, making sure that all pieces are evenly coated. Let the vegetables marinate for at least 30 minutes for the flavors to fully develop.
Step Five
Arrange the vegetables on preheated grill. Cook, turning often, until vegetables are tender and slightly charred all over. The cooking time will depend on the size and thickness of the vegetables, but it will be anywhere from 10 to 15 minutes. The corn may take a bit longer, up to 20 minutes.
Step Six
Once all the vegetables are cooked to your liking, remove from the grill. You can serve them as they are or cut them into smaller pieces. Enjoy your Parrillada de Vegetales as a healthy and flavorful side dish or as a main course for a perfect summer vegetarian meal.
