Are you looking for a simple, healthy and flavourful grilled vegetable recipe? Grilled vegetables on the plancha are the perfect accompaniment for all your summer barbecues. Peppers, courgettes, aubergines and onions reveal exceptional aromas when cooked on a wood-fired cooking plate.
Thanks to the even heat of the plancha grill, the vegetables develop a slight caramelisation while retaining their natural tenderness. This grilled vegetable recipe pairs perfectly with a rib of beef, some plancha prawns, a duck breast or a grilled fish.
NECESSARY EQUIPMENT
- Un brasero plancha COEO
- A cooking tongs
- A cutting board
- A stainless steel spatula
- A large salad bowl
Number of people : 4
Preparation time : 15 minutes
Marinating time: 15 minutes
Cooking time: 8 to 10 minutes
INGREDIENTS
- 2 courgettes
- 1 aubergine
- 2 red peppers
- 2 yellow peppers
- 2 red onions
- 5 tablespoons of extra virgin olive oil
- 2 cloves of chopped garlic
- 1 teaspoon of herbs de Provence
- 1 teaspoon of smoked paprika
- Fleur de sel
- Black pepper from the mill
- Some leaves of fresh parsley
- Some sprigs of fresh thyme
Wash all the vegetables thoroughly.
Cut the courgettes and the aubergine into thick slices.
Cut the peppers into large strips.
Slice the red onions.
In a bowl, mix the olive oil, chopped garlic, herbs de Provence, smoked paprika, salt and pepper.
Add the vegetables and mix thoroughly so that they are perfectly coated.
Leave to marinate for about 20 minutes.
Meanwhile, light your COEO plancha grill and let the plate gradually heat up.
Place the vegetables on the hot cooking area.
Start with the peppers and onions which require a slightly longer cooking time.
Then add the courgettes and aubergines.
Cook for 12 to 15 minutes, regularly turning the vegetables with a stainless steel spatula.
The vegetables should be slightly grilled on the outside and melting on the inside.
Remove them from the plancha and sprinkle with fresh parsley before serving.
WHY ARE VEGETABLES BETTER ON A GRILL?
Cooking vegetables on a brasero allows for a particularly tasty result thanks to the combination of intense heat and even distribution across the entire surface of the plancha. Unlike cooking in water, which often dilutes flavours, or baking, which can dry out certain vegetables, the brasero retains their natural tenderness while promoting a slight caramelisation of the sugars present in courgettes, aubergines, peppers, or onions. This reaction develops complex aromas and brings a depth of flavour that outdoor cooking and wood-fired cooking enthusiasts increasingly seek.
HOW TO ACHIEVE PERFECT GRILLED VEGETABLES ON A BRASERO?
To achieve an even more indulgent and summery version, it is possible to add confit cherry tomatoes to the plancha, a few black olives, and crumbled feta directly on the still-warm vegetables. The combination of grilled vegetables on the brasero, fresh cheese, and aromatic herbs immediately evokes the flavours of the Mediterranean basin and transforms a simple side dish into a true main course.
MEDITERRANEAN VARIATION WITH SOUTHERN FLAVOURS
To achieve an even more indulgent and summery version, it is possible to add confit cherry tomatoes to the plancha, a few black olives, and crumbled feta directly on the still-warm vegetables. The combination of grilled vegetables on the brasero, fresh cheese, and aromatic herbs immediately evokes the flavours of the Mediterranean basin and transforms a simple side dish into a true main course.
WHICH MEATS AND FISH TO PAIR WITH GRILLED VEGETABLES ON A BRASERO?
Grilled vegetables on the brasero plancha are one of the most versatile accompaniments for all outdoor cooking. Their slightly smoky taste pairs perfectly with a matured rib of beef, a wood-fired grilled ribeye, a duck breast, marinated chicken skewers, flambéed prawns on the plancha, or grilled salmon. Thanks to their aromatic richness, they bring freshness and balance to the entire meal.
FAQ: GRILLED VEGETABLES ON A BRASERO
WHAT ARE THE BEST VEGETABLES TO COOK ON A BRAZIER?
Courgettes, aubergines, peppers, red onions, asparagus, tomatoes, mushrooms, and corn are among the best vegetables for cooking on a brazier. Their texture withstands the high heat of the plancha perfectly and allows them to develop grilled flavours that are particularly appreciated during outdoor meals.
HOW LONG SHOULD VEGETABLES BE COOKED ON A BRAZIER?
Cooking vegetables on a brazier generally takes between ten and fifteen minutes depending on their thickness, water content, and the temperature of the cooking plate. The vegetables should be tender in the centre while retaining a slight firmness to preserve their texture and taste qualities.
SHOULD VEGETABLES BE MARINATED BEFORE COOKING?
A marinade made with olive oil, garlic, and herbs intensifies the flavours and results in even tastier grilled vegetables. A marinating time of between twenty minutes and several hours is ideal to fully enjoy the aromas.
HOW TO PREVENT VEGETABLES FROM STICKING TO THE BRAZIER'S PLANCHA?
To prevent vegetables from sticking to the plancha, it is essential to preheat the cooking plate properly and use a small amount of olive oil. It is also advisable to wait for a natural light crust to form before turning the vegetables.
CAN GRILLED VEGETABLES ON A BRAZIER BE PREPARED IN ADVANCE?
Vegetables can be chopped and marinated several hours before cooking. Once cooked, they keep perfectly in the refrigerator and can be enjoyed cold in a Mediterranean salad or reheated for a few minutes on the plancha before serving.
WHAT IS THE IDEAL TEMPERATURE FOR COOKING VEGETABLES ON A BRAZIER?
A plancha temperature between 180°C and 220°C allows for even cooking, a nice colour, and a slight caramelisation while preserving the natural tenderness of the vegetables.
WITH WHICH MEATS SHOULD GRILLED VEGETABLES BE SERVED ON A BRAZIER?
Grilled vegetables on a brazier pair perfectly with a rib of beef, a matured rib-eye, a duck breast, chicken skewers, prawns flambéed on the plancha, or even salmon grilled over wood fire. Their slightly smoky flavour brings balance and freshness to all barbecue meals.
CAN GRILLED VEGETABLES ON A BRAZIER BE SERVED COLD?
Yes, grilled vegetables on the brazier plancha are excellent cold. They can be served in a salad, incorporated into Mediterranean antipasti, or accompanied by burrata, fresh goat cheese, or a herb vinaigrette.
WHY ARE VEGETABLES BETTER COOKED ON A BRAZIER?
Cooking on a brazier allows for the concentration of the natural flavours of the vegetables due to intense and even heat. This method promotes the caramelisation of the natural sugars present in the vegetables while adding the characteristic smoky notes of wood fire cooking, highly sought after by outdoor cooking enthusiasts.
Categories