Verduras a la Plancha

Colorful vegetables seared on a hot plate, revealing a melting heart and a crispy skin. The scent of grilled garlic and olive oil promises a straightforward and authentic dish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 223
• Protein: 6 g
• Carbs: 11 g
• Fat: 16 g

Ingredients

• 2 piece Zucchini ( sliced )
• 1 piece Red bell pepper ( in strips )
• 1 piece Yellow bell pepper ( in strips )
• 8 piece Asparagus verte ( trimmed )
• 1 piece Red onion ( in rounds )
• 200 g Button mushroom ( halved )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 piece Flat-leaf parsley ( chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Slice zucchinis and peppers into 5mm thick strips. Halve the mushrooms. Trim the asparagus by removing the fibrous base. Slice the red onion into thick rounds.

2. High heat searing

   Heat the plancha until smoking hot. Pour in the olive oil. Lay the vegetables flat, without overlapping. Let them brown for 3 to 4 minutes without touching to get clear brown grill marks.

3. Finishing and seasoning

   Flip the vegetables. Add the minced garlic. Cook for another 2 minutes: the vegetables should remain firm to the bite. Sprinkle with chopped parsley, fleur de sel, and a squeeze of lemon juice at the last moment.

Chef's tips

• Never salt vegetables before cooking, otherwise they release their water and boil instead of grilling.
• The plancha must be at least 250°C to instantly sear the flesh.

Storage

Consume immediately to keep the crunch. Keeps for 24 hours in the fridge but loses its texture.