Lemon Thyme and Ginger

Hodgepodge of Grilled Vegetables Mediterranean Style

In Spain they call it, a la plancha. Italians refer to it as, a la piastra. In Greece, on a staz. No matter what you call it, it’s a centuries old Mediterranean technique for grilling vegetables, fish and meats. In Spain they use a round metal plate, but in Greece they use a piece of sheet metal placed directly on the grill.  From Italy, a stone or a metal plate creates a hot flat surface over an open flame. Essentially, it is a flat metal or stone griddle, set over a grill grate over an open flame. Mediterranean cooks know how to grill their vegetables because these grilled vegetables never tasted so good.

This technique does not produce fancy crisscross grill marks on your grilled vegetables, but what you do get are tender vegetables that retain some bite and have a good sear from the stone or griddle. Ultimately, the more surface area that touches the vegetables, means more flavor on your grilled vegetables from the sear. Another bonus is, no more vegetables falling through the grates and flare ups. Mediterranean style grilled vegetables are sweet, lightly flavored from the fire’s smoke, and seared to perfection.

A New Way with Grilled Vegetables

It all started yesterday on an impulse after coming upon the phrase, “… a la piastra,” in one of my cookbooks. It was an “Ah ha” moment for me with the realization of a refrigerator full of vegetables and an old cast iron griddle begging for use.  With my fingers crossed and plans for dinner and a blog post on the horizon, I decided to give “A la piastra” grilling technique a try. It was just meant to be.

I do love the flavor of grilled vegetables, but when I grill chicken or meats, I don’t always grill vegetables for a side dish. Mainly, I do not want my whole dinner tasting all the same. Also, depending on how many people we are cooking for, there is just no room on my 22-inch charcoal grill.

Because this was somewhat impulsive, and I was “recipe testing”, I did not cook the vegetables in an organized manner, but fit the different vegetables here and there along with our dinner of stuffed rainbow trout. I was not sure how long the grill would stay hot, so I cooked things together instead of one at a time. Regardless of my cooking organization, I don’t mind a hodgepodge of grilled vegetables because my job was to use up a bunch of vegetables and test out this grilling technique. I call this mission a delicious success, hodgepodge or not. Now, I have a beautiful mess of tasty grilled vegetables ready whenever I want them.

Grilled rainbow trout with grilled garlic scapes and grilled lemons

Grilled Vegetables a la Piastra

What I discovered is if you have a cast iron pan or griddle, they create a hot surface to make delicious grilled vegetables, fish and meets. I have yet to test other types of food, but I can’t imagine there is an issue using this technique for shellfish, chicken or steak. Grilling a la piastra or plancha, works particularly well with thin vegetables or sliced vegetables that would normally fall through the spaces on a grill grate. I loved using this technique with thinly sliced zucchini, asparagus, sliced onions, and garlic scapes. Some additional vegetables I want to try are fennel, eggplant and mushrooms.

It is my opinion that grilling bell peppers works better over the open grill grate. They just took longer to get blistered and charred when on the hot surface vs the grill grates. Also corn works better over the open fire and by better, I mean it does not take as long to cook.

Fruit like lemons and oranges grill nicely on a hot plate, but my mind is not made up for peaches. My peach halves stuck to both the grill grate and the cast iron griddle, but this was also the first time I grilled peaches.

Grilled toast with ricotta cheese and minced grilled garlic scapes and leeks.

How to Grill Vegetables a la Piastra

First, this technique is best using a charcoal grill, but I believe will work with a gas grill, but you won’t get the smoky flavor. Using either grill you must make a hot fire that will last for a while depending on how much food you are grilling. Get the charcoal good and hot, then place the griddle pan or stone on your grate. Heat up your griddle surface for 15 minutes until the surface gets really hot. Close the lid if you are using a gas grill, keep the lid off if you are using a charcoal grill.

Once the grill is hot, oil the grill grate. Do not oil the hot griddle. It is possible that the oil soaked paper towel could burst into flames from the heat of the pan. Instead, generously coat the vegetables and fish in canola oil or other oil with a high smoke point. Arrange the vegetables on the surface of your “griddle” and cook for 2-3 minutes per side, depending on the thickness of the vegetable.

Depending on the surface area of your plate, you will need to cook the vegetables in shifts. Just to be organized, cook the same vegetables all at the same time. Once done, remove the vegetables off the grill and place them spaced out on a tray or plate. If you pile them up, the vegetables will steam and get soggy.

Once done, let the grill plate cool completely before handling. If possible, use tongs and a scrubby to scrape off any stuck on bits while the surface is still hot. It is easier to clean off the charred bits when the plate is still hot, but not at the expense of getting burned.

Equipment for Grilling Vegetables

• You need a grill, preferably a charcoal grill but a gas one will work fine.
• Good quality charcoal without lighter fluid and a charcoal chimney to start the coals.
• BBQ quality oven mitt or glove.
• A cast iron pan or griddle, pizza stone, baking steel or food grade metal or stone surface that can tolerate temperature up to 700°F (371°C). Some pizza stones can only withstand temperatures up to 500°F (260°C) or lower.
• Long metal BBQ tongs without plastic tips.
• A good BBQ spatula.
• Several trays for putting the grilled vegetables on.
• A timer is helpful

What to do with all these grilled vegetables?

Serve grilled vegetables with grilled fish, grilled tofu, grilled chicken or steak, or roast chicken.

Assemble a platter of grilled vegetables, olives, cured meats, cheeses and crusty bread. Dine al fresco for a light dinner or a cocktail party.

Serve grilled vegetables as an appetizer made with grilled toasts and ricotta cheese topped with grilled vegetables.

Make a light pesto dressing with muddled basil leaves, smashed garlic, olive oil and vinegar and dress the grilled vegetables.

Grilled vegetable sandwiches with crusty bread, basil mayo or sriracha mayo, with Gouda or mozzarella cheese (smoked or plain) and grilled vegetables.

Frittata with grilled vegetables.

Where to buy a La Plancha griddle pan?

The Big Green Egg has a la plancha griddle for the Big Green Egg. It could work on other round grills depending on the size of the pan and your grill. (Not an add)

Lodge makes a round carbon steel griddle pan. They also make griddle pans in different sizes, shapes and materials. (Not an add)

Sur la Table has a variety of options with an Emile Henry Flame Charcoal Pizza Stone, Swissmare Raclette Granite Stone, Baking Steel Griddle, Lodge round griddle. Plus many more. (Not an add)

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Hodgepodge of Grilled Vegetables Mediterranean Style

Grilling vegetables is so easy when you use a griddle surface on top of a charcoal or gas grill. This grilling surface prevents vegetables from falling through the cracks of the grate or incinerating tender vegetables from sudden flare ups. I had an old cast iron griddle pan that served as a perfect surface on top of my grill, but a 12-inch cast iron skillet or baking steel will work nicely. A stone surface also works if it can withstand temperatures up to 700°F (371°C). My grill pan has a surface area of 16 x 10 inches (40.5 x 25.5 cm). Any food grade metal or stone surface with a surface area of 14 x 11 inches (35.5 x 28 cm) or larger will work nicely as long as it fits on your grill. This is a grilling technique originating from the Mediterranean and possibly first developed in Spain. Serve hot or at room temperature. Grilled vegetables are best eaten the day they are made but will last if kept in the refrigerator for a couple of days.

Course Vegetable Side Dish

Cuisine Mediterranean

Keyword grilled vegetables

Prep Time 10 minutes

Cook Time 20 minutes

Heating a charcoal grill 30 minutes

Total Time 30 minutes

Servings 4 people

Author Ginger

Ingredients

• red bell pepper
• 1 yellow bell pepper
• 1 red onion sliced into rings about ¼-inch .5 cm thick
• 1-2 leeks sliced in half lengthwise, cleaned and root and dark green parts trimmed off
• 4-6 garlic cloves peel on
• 2 zucchini sliced lengthwise into ¼- inch .5 cm thick slices
• 1 yellow squash sliced lengthwise into ¼-inch .5 cm thick slices
• 12 or more asparagus spears ends trimmed
• 8 garlic scapes optional
• 2 lemons cut in half across the width.
• 1 peach cut in half across the equator optional
• 2 ears of corn husk and silk threads removed optional
• 1 fennel bulb stalks removed and sliced in 1/4 -inch (.5 cm) slices (optional)
• 2-3 TB Canola oil or other oil with a high smoke point
• Kosher Salt and freshly ground black pepper to taste
• 1 loaf French bread sliced on a diagonal optional
• Extra virgin olive oil
• 1 TB Red wine vinegar
• 1 large bunch of basil leaves cleaned and stems removed

Instructions

1. Prepare your grill. If using a gas grill, heat to 450°F (230°C). For a charcoal grill, fill a charcoal chimney to the top with charcoal. Rest the chimney on the charcoal grate. Light the chimney according to manufacture instructions. Heat the charcoal until all the coals are very hot. They will look mostly grey with streaks of black throughout each lump or briquette. Put on an BBQ mitt and carefully empty the hot charcoal onto the grate. Add an additional half chimney’s worth of charcoal and spread out over the hot charcoal. Arrange the charcoal over the bottom of the whole grate, but with one side having more charcoal than the other. Place the top grilling grate on the grill and the grill pan over the side with the most charcoal. Heat until the grill pan and grate are good and hot, about 15 minutes. Close lid if using a gas grill. The grill pan is hot when you flick water on the grill pan and it bubbles up and dances on the surface.
2. While the grill is heating up, add the zucchini slices, asparagus and scapes in a large bowl and drizzle about 1 TB (15 ml) of oil over the prepared vegetables. Use the remaining oil to baste the remaining vegetables. Arrange the onion slices and leek halves on a sheet pan and baste with oil on both sides. Baste some oil over the cut surface of the cut lemons. Sprinkle about a teaspoon of Kosher salt over the vegetables, except the bell peppers.
3. When the grill is hot, arrange the bell peppers on the side of the grill without the grill pan. Every few minutes, use long tongs to turn the bell peppers over so the whole pepper gets a good char and is blistered, about 15 minutes. Once the bell peppers get black all over, place them in a medium bowl and tightly cover with foil and plastic wrap. Set aside to allow the peppers to steam in the bowl for at least 15 minutes.
4. If using corn on the cob, place them on the grill grate with the bell peppers. Start the corn when you start the peppers. Cook the corn turning them periodically to get an even char on all sides, about 8-10 minutes total.
5. Meanwhile, arrange the onion slices, garlic cloves and leeks on the grill pan. Cook for 2 minutes then turn over on the other side. You want the onions and leeks to get soft with a nice sear on both sides. Once done, remove from the grill and place on a tray. Sprinkle lightly with kosher salt and freshly ground black pepper. The garlic is done, when you see some brown spots on the peel and they are soft in the middle.
6. Place the lemon halves cut side down on the grill or grill pan and cook until a good sear develops on the cut side, about 3-4 minutes.
7. When there is room on the grill pan, arrange the zucchini and yellow squash slices on the grate and cook about 2-3 minutes per side. You want browned surface on both sides and tender slices of squash with a slight crispness. Place the squash on a tray when done. Lightly sprinkle with kosher salt and freshly ground black pepper. Toss to evenly coat.
8. Cook the asparagus and garlic scapes on the grill plate. Turning each asparagus spear and garlic scape over around 3 minutes per side. You want the asparagus and scapes to get soft but still have some bite. When done, place the vegetables on a tray. Lightly sprinkle with Kosher salt and freshly ground black pepper. Toss to coat.
9. If you are grilling the fennel add the fennel slices when there is room on the grill pan and cook 3 minutes per side, or until soft but still firm. Place on a tray when done. Sprinkle on Kosher salt and black pepper and toss to coat.
10. Add the sliced French bread, if using, on the grill and toast until the bread is golden brown. How long it will take will depend on how hot your fire is at this time.
11. When all the vegetables are cooked, remove the skins off the bell peppers by rubbing your hands over the charred skin and pulling off the skin until it is all clear. Do not run the bell pepper under water, or you will wash away all that delicious flavor you worked so hard to make. Clean hands and remove the core from each pepper and slice into slices.
12. Remove the garlic peels off each clove. Take 1-2 grilled garlic cloves and rub it over the toasted French bread. Add any remaining cloves to the vegetable platter.
13. Arrange all the vegetables on a platter in piles. Drizzle with extra virgin olive oil and red wine vinegar, and torn basil. Serve hot or at room temperature.
14. Grilled garlic scapes taste great minced and placed on top of ricotta cheese toasts. Or, mince and add to the olive oil and fresh basil, then sprinkle over the grilled vegetables.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.