Grilled Vegetables (Verdura a la Plancha)

Verduras a la Plancha are very versatile depending on seasonal vegetables.

The usual items used are the following:
-Peppers
-Onions
-Asparagus
-Baby leeks
-Spring onions
-Large mushrooms
-Courgettes
-Aubergines
-Carrots
-Baby gem lettuces or endives
-Tomatoes
-Fennel

METHOD

Using a sharp knife, slice all the vegetables to 1/3″ (1cm) thickness.
Spray with olive oil or rub some on each slice
Bring a thick-bottomed grill pan to a very high heat or use a BBQ

Place one lot of vegetables carefully on the grill.
Brown on one side then turn over
Once done, put inside a warm oven
Repeat with all the vegetables.

*If using Padron peppers, heat 1 Tbsp in a frying pan
Fry for 5 minutes, add a splash of water and cover to steam
The peppers will be ready when slightly withered and chargrilled

Serve with wedges of lemon and Aioli (garlic mayonnaise)

Leftovers may be cooled, finely chopped and added to pasta to make a lovely Italian dish.