Grill-style roasted vegetables baked with melted provoleta cheese and a sharp lemon-pepper finish, an asado side turned main.
Provoleta — a thick round of provolone cheese grilled directly on the asado until the outside caramelizes and the inside turns molten — is one of the most popular starters at an Argentine barbecue. This vegetable bake borrows that same cheese and applies it to a full tray of roasted vegetables, layering slices of provolone over deeply caramelized zucchini, bell pepper and onion so it melts and browns in the final stretch of oven time, echoing the smoky, cheesy richness of a proper grilled provoleta. The vegetables need real high heat and enough space on the tray to actually caramelize at the edges rather than steam, since flat, pale roasted vegetables won't stand up to the rich cheese topping. A generous finish of cracked black pepper and fresh lemon juice cuts through the richness of the melted provolone, echoing the classic Argentine grill move of finishing rich, fatty foods with something sharp and acidic. Served straight from the baking dish with crusty bread for scooping up the melted cheese and vegetables, this makes a satisfying vegetarian main or a hearty side alongside grilled meat, capturing asado flavor without needing an actual grill.
Serves 4
Preheat oven to 220C (425F). Toss zucchini, bell pepper, onion and eggplant with olive oil, salt and oregano. Spread in a single layer in a large baking dish.
Roast 25 minutes, stirring once, until deeply browned at the edges and tender.
Lay provolone slices evenly over the roasted vegetables. Return to the oven for 8 to 10 minutes until the cheese is melted and browned in spots.
Crack black pepper generously over the top, squeeze lemon juice over everything, and scatter parsley before serving straight from the dish with crusty bread.
Give the vegetables their full roasting time before adding cheese — undercooked vegetables under melted cheese steam rather than continuing to caramelize.
Use a real provolone, not a mild mozzarella substitute, for the sharp, tangy flavor that echoes proper grilled provoleta.
Crack the black pepper generously right at the end — it's meant to be a noticeable, sharp contrast against the rich melted cheese.
Add cherry tomatoes to the tray for extra sweetness and juiciness once roasted.
Use mozzarella if provolone isn't available, though the flavor will be milder.
Serve over grilled bread slices instead of alongside them for an open-faced version.
Best eaten fresh while the cheese is warm and melted. Refrigerate leftovers up to 2 days and reheat in a hot oven; the cheese won't re-melt as smoothly after refrigeration.
Provoleta is a defining feature of Argentine asado culture, and this bake channels that same combination of caramelized, smoky flavors and melted cheese into an oven-friendly format built around a full tray of roasted vegetables.
Yes, roast the vegetables in a grill basket over indirect heat, then move them to direct heat with the cheese on top for a few minutes until melted and charred.
The oven may not have been hot enough, or the cheese layer too thick; use a high oven temperature and don't pile the cheese on too thickly for the best browning.
A good aged provolone is ideal for its sharp flavor, but Manchego or a mild cheddar can work as substitutes if provolone isn't available.
Per serving (300g / 10.6 oz) · 4 servings total
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