Vegetable Medley on the Plancha

The best part about cooking on the plancha is that you can cook just about anything without much fuss while still getting that good old BBQ feeling.  No need to pull out the foil or mesh contraptions, just throw it on and let that beauty do its magic.  This is particularly useful for veggies.  You can cook them whole, or chopped as I did here.  All the seasoning happens before they even hit the plancha, so all you really need to dôwhile cooking is squeeze a bit of lime or orange from time to time to keep it moist (and to make it look like what you are doing is way more important than what anyone else may be doing..because You are holding the reigns for the meal..Ha!)

The end result is something that has that special outdoor grilling taste.  I've never been able to replicate it on the stove, but why would I want to do that?  The other nice thing about cooking on the plancha is that you do everything on it and don't have multiple pots and pans to go through.  Clean up is also fairly simple.  Just pour some water on while it's still hot and scrape with the wooden spatula.  That's it!

Here's what I used to pair with my Chimichurri meat night.

There are really no rules as to which vegetables you use, but these are the ones I happened to throw together and they were an excellent addition to everything else happening on that plancha.

Serves 4 as a side

Ingredients

300g (10.5oz) whole button mushrooms, chopped into wedges

1 onion, sliced into moons

1 green bell, chopped

1 tomato, chopped

juice from 1/4 orange

1 tsp piment d'espelette

1/2 tsp cumin

1/4 tsp paprika

pinch fleur de seul

some cracked black pepper

handful chopped cilantro

generous drizzle chili oil (or regular olive oil)

Directions

1.  Toss it all together

2.  Cook on medium high on the plancha while moving around until everything is deeply colored (but not burned).  This took me about 20 minutes.

Serve alongside your other plancha items.  Here I have some various cuts of various animals, some chimichurri sauce, and a little cabbage plum salad.
Those look like tomatoes don't they?  Well, they're plums.  And they work fabulously with that red cabbage!