Fire-Grilled Plancha Vegetables (Vegetarian)

Ingredients

• 1 large Red bell pepper (seeded and cut into 1‑inch strips)
• 1 large Yellow bell pepper (seeded and cut into 1‑inch strips)
• 2 medium Zucchini (trim ends, slice lengthwise ½‑inch thick)
• 1 medium Eggplant (cut into ½‑inch thick rounds)
• 1 large Red onion (peeled and cut into quarters)
• 4 large caps Portobello mushrooms (stems removed, sliced)
• 3 tablespoons Olive oil (extra‑virgin, for coating)
• 1 teaspoon Sea salt
• ½ teaspoon Freshly ground black pepper
• 1 teaspoon Smoked paprika (adds smoky depth)
• 2 sprigs Fresh rosemary (leaves stripped)
• 1 tablespoon Lemon juice (freshly squeezed, added at the end)

Instructions

1. Build and heat the fire

   Arrange charcoal in a fire pit, light it, and let it burn until you have a steady bed of glowing coals. Spread the coals evenly and let the plancha heat for about 10‑12 minutes until it’s very hot (you should be able to hold your hand 6 inches above the surface for only 2‑3 seconds).

   Time: PT15M

2. Prepare the vegetables

   While the fire is heating, wash all vegetables. Slice the peppers, zucchini, eggplant, onion, and mushrooms as described in the ingredient list.

   Time: PT15M

3. Season and oil the vegetables

   Place all sliced vegetables in a large bowl. Drizzle with olive oil, sprinkle sea salt, black pepper, smoked paprika, and rosemary leaves. Toss gently until every piece is lightly coated.

   Time: PT5M

4. Grill the vegetables on the plancha

   Using tongs, spread the vegetables in a single layer on the hot plancha. Cook for 3‑4 minutes on the first side, then flip and cook another 3‑4 minutes until charred marks appear and the veg is tender but still has bite.

   Time: PT20M

5. Finish and serve

   Transfer the grilled vegetables to a serving platter. Drizzle with fresh lemon juice, give a quick toss, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

9 g

Fiber

4 g

Ingredient Substitutions

• Instead of Red bell pepper: orange bell pepper
• Instead of Yellow bell pepper: red bell pepper
• Instead of Zucchini: yellow squash
• Instead of Eggplant: portobello mushroom slices
• Instead of Red onion: white onion
• Instead of Portobello mushrooms: cremini mushrooms
• Instead of Olive oil: avocado oil, grapeseed oil
• Instead of Sea salt: kosher salt
• Instead of Freshly ground black pepper: white pepper
• Instead of Smoked paprika: regular paprika, chipotle powder
• Instead of Fresh rosemary: thyme, oregano
• Instead of Lemon juice: lime juice

Equipment Needed

• Plancha or cast‑iron grill pan
• Charcoal fire pit or outdoor grill
• Tongs
• Brush (silicone or pastry) (optional)
• Cutting board
• Chef’s knife
• Heat‑resistant gloves
• Serving platter (optional)

Critical Steps — Do Not Skip

• Building a hot, even fire (Step 1).
• Ensuring the plancha is properly pre‑heated before adding vegetables (Step 1).
• Cooking vegetables in a single layer to achieve proper char (Step 4).

Chef Tips from the Video

• Add a few wood chips (e.g., oak or hickory) to the charcoal for an extra smoky aroma.
• Finish with a drizzle of aged balsamic reduction for a sweet‑tart contrast.
• For a more Argentine feel, sprinkle a pinch of smoked sea salt (sal de humo) just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat gently on the plancha or in a skillet.

Freezer: Not recommended – texture degrades after freezing.

Room temperature: Can sit at room temperature for up to 1 hour during a buffet.

Make-Ahead Tips

• Slice and season the vegetables up to 2 hours ahead; keep them covered in the fridge.
• Prepare the fire while the veg is resting so there is no idle waiting time.