Argentinian Inspired Asado Platter

This Argentinian-Inspired Asado Platter might just be your new summertime, anytime favorite! Just a few simple ingredients and a grill or oven is all you need. This is an easy and flexible “no-recipe recipe” for quick weeknight meals, but it’s also easily adaptable for entertaining.

Servings 4
Michele Phillips, BaconFatte.com
@baconfatte on Instagram

INGREDIENTS

4 – 8 Chorizo sausages (1 – 2 per person)
1 – 2 Sweet bell peppers (¼ – ½ pepper per person)
8 – 16 Small gold potatoes sliced into ¾” rounds (1 – 2 per person)
1 – 2 cups Baby carrots (4 – 6 per skewer or ¼ cup per person)
1 Red onion – medium or large – quartered and cut up
1/4 cup Olive oil, plus more as needed
Kosher salt, granulated garlic, and coarse ground black pepper – to taste
8 – 16 oz, fresh mixed greens
2 – 4 fresh tomatoes, sliced; or ½ – 1 pint of cherry tomatoes, halved

INSTRUCTIONS

FOR GRILLING:

  1. -Pre-heat grill to medium-high heat.

-Prepare skewers by rubbing them lightly with olive oil.

  1. Wash and cut the vegetables into (approximately) 2” pieces.
  2. Place cut vegetables in a large bowl, drizzle in olive oil and add seasonings, and toss everything together to coat.
  3. Cut the chorizo into 2” pieces.
  4. Skewer vegetables and chorizo evenly (I like to start and end with potatoes). Make sure not to pack the skewers too tightly so everything cooks evenly.
  5. Grill for 10 – 15 minutes. Turn and grill for another 10+minutes. Chorizo should reach an internal temperature of 160F and vegetables should be slightly firm.

FOR OVEN ROASTING:

  1. -Pre-heat oven to 350F.

-Prepare 1 or 2 rimmed baking sheets with parchment paper(optional, for easier clean-up).

  1. Wash and cut the vegetables into (approximately) 2” pieces.
  2. Place cut vegetables in a large bowl, drizzle in olive oil and add seasonings, and toss everything together to coat.
  3. Cut the chorizo into 2” pieces.
  4. Place the chorizo pieces on prepared baking sheet(s). Scatter vegetable pieces evenly around chorizo pieces.
  5. Roast for 20 – 30 minutes. Remove pan(s) from oven to check doneness. Roast longer, in 5-minute increments, if needed. Chorizo should reach an internal temperature of 160F and vegetables should be slightly firm.

TO SERVE

  1. Place fresh greens (if using) on a platter orindividual plates. Add grilled skewers or roasted chorizo and vegetables on topof greens, and garnish with fresh sliced tomatoes. Serve with plenty ofchimichurri sauce.

RECIPE NOTES

-Quantities are general guidelines that can be adapted as needed depending on how hungry your people are and what else you’re serving.

-If preparing ahead, cut everything up and place individual ingredients (versus mixing everything together) into air-tight containers and refrigerate several hours to overnight.

-For the potatoes, scrub thoroughly, and cut them up just before skewering/cooking.

-Toss or brush vegetables with oil just before cooking.

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