Duelo de Asado VEGETARIANO | Cook & Laucha 2x1

Today, Cook & Laucha face off in a spectacular duel: roasted vegetables, stuffed squash, hummus, skewers, and bruschetta that retain the essence of the grill and the classic gourmet touch of 2 for 1. Which of these preparations did you like the most? Follow us on our social media for more recipes!   / tastemadees     / tastemadees     / tastemadees   INGREDIENTS: ●Roasted Vegetables with Hummus: 2 eggplants 3 garlic cloves Salt, pepper, olive oil, and curry powder 2 roasted carrots 1 roasted zucchini 1 roasted red pepper ●Stuffed Squash: 1 kabutia squash Salt, pepper, and olive oil 1 chopped onion 2 chopped green onions Chopped walnuts and almonds 1 cup corn kernels 300 g of grated mozzarella ●Mushroom and Spring Onion Bruschetta: Country bread 150g grated provolone cheese 3 minced garlic cloves 3 chopped spring onions 100g sliced ​​portobello mushrooms 50g chopped cashews 1 tsp smoked paprika 1 splash of white wine Chopped parsley 1 bunch of arugula 1 tbsp butter Salt and pepper ●Marinated Vegetable Skewers: 1 bell pepper of each color, medium diced 1 red onion, medium diced 1 zucchini, medium diced 1 eggplant, medium diced 4 tbsp balsamic vinegar 1 tsp Garlic powder, ground chili, paprika, and oregano Olive oil, salt, and pepper PREPARATION: ●Roasted Vegetables with Hummus: Sear the eggplants directly over the fire. Wrap two heads of garlic in aluminum foil and cook over low heat until tender. Remove the eggplant filling and season with minced garlic, salt, pepper, paprika, a little lemon juice, and olive oil. Clean the cooked garlic and season with salt, pepper, paprika, and olive oil. Grill the vegetables with salt and pepper. ●Stuffed Squash: Open the squash and season with salt, pepper, and olive oil. Cook wrapped in aluminum foil over the fire for 45 minutes. In a pan with oil, cook the onion and green onion with a little salt. Add the corn and finish cooking. Fill the squash with the cooked mixture, cheese, and chopped walnuts and almonds. Grill until the cheese is melted and serve. Mushroom and Spring Onion Bruschetta: Brown slices of country bread with a little olive oil and any spices you like. In a pan with butter, sauté the spring onion and garlic until translucent. Add the mushrooms and brown. Raise the heat with the white wine and remove from heat. Add the chopped cashews, paprika, and parsley, combining everything. Form the bruschetta by arranging grated Gruyère on the toast, then the sautéed mushrooms and more Gruyère. Grill, covered with aluminum foil, until the cheeses melt. Garnish with fresh arugula leaves and a vinegar reduction. Marinated Vegetable Skewers: Soak the skewer sticks to prevent them from burning when grilling. In a bowl, combine all the medium-sized diced vegetables and marinate with the vinegar and season with all the spices. Assemble the skewers, alternating vegetables and grilling them for 10 minutes until golden brown.