European
Spain - Side Dishes
Verduras a la Plancha con Sal Gorda
Chef's Menu Description
An authentic Spanish tapas bar classic: fresh market vegetables seared on a smoking-hot cast iron plancha, dressed with fruity olive oil, garlic-parsley mojo, and coarse sea salt.
Ingredients
- • 1 aubergine sliced, 1 courgette sliced, 1 red pepper quartered, 6 tender asparagus spears, 4 large flat mushroom caps
- • 4 tbsp extra virgin olive oil
- • Mojo: 2 cloves garlic minced with 2 tbsp fresh parsley in olive oil
- • Coarse sea salt (sal gorda)
Preparation Steps
1
Phase 1
Heat a heavy cast iron griddle or plancha over high heat until very hot. Lightly brush with olive oil.
2
Phase 2
Place vegetable slices on the plancha in batches. Sear for 3-4 minutes per side without crowding until deeply charred with dark grill marks and tender inside.
3
Phase 3
Brush hot seared vegetables with garlic-parsley oil as soon as you flip them.
4
Phase 4
Transfer to a large wooden board or platter, scatter generously with coarse sea salt, and serve with lemon wedges.