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Every time I look at my plancha grill pan, I am reminded of a special weekend in Tuscany where I met an Italian mama, the kitchen queen of a small Tuscan town. She taught me the art of simple yet marvelous cooking. "The secret," she said with sparkling eyes, "is to use fresh ingredients and bring out their true flavors.
" From that moment on, I decided to give each vegetable the respect it deserves, and there's no better way to do that than with a quick, flavorful dish like Grilled Vegetables à la Plancha.
When you focus on simplicity and quality, you create a dish that is greater than the sum of its parts. Each vegetable blends to create a symphony of flavors that is a treat for the palate. The plancha makes cooking quick and super convenient, making this dish perfect for a nutritious and refreshing lunch, especially alongside a plate of rice and a white fish fillet (I personally always prefer sea bass).
You can use any vegetables you like or are allowed to eat. Here’s a mix that I always enjoy:
Ingredients:
6 medium zucchinis
1-2 onions
2 carrots
A handful of mushrooms
For Seasoning:
Soybean oil
Black pepper
Salt (to taste, though soy sauce is usually salty enough)
Crushed chili flakes
Instructions:
Preheat the Plancha: Place the plancha grill pan on the grill and set it to plancha mode, 200°C (392°F) for 28 minutes. While the device is preheating, prepare the ingredients.
Prepare the Vegetables:
Cut the onions and carrots into thin strips. Once the plancha is preheated, add the strips and stir occasionally until they soften slightly, about 10 minutes with the lid open.
Cut the zucchinis into thin strips and add them to the plancha.
Add 2-3 tablespoons of soy sauce, black pepper, and crushed chili flakes, then continue stirring.
Add Mushrooms: About 8 minutes before the end of cooking, add the sliced mushrooms.
Finish and Serve:
Before serving, I like to add a bit of fresh chopped parsley for extra flavor and color.
Serve and enjoy!
Note: This recipe might not be suitable for all patients.
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