Ingredients
- 1 zucchini
- 1 eggplant
- 3 yellow, red, green peppers
- 2 red onions
- 4 green asparagus spears
- 8 mushrooms
- 2 potatoes
- 1 fennel, fresh thyme
- Sauce: olive oil, lemon, capers, flat-leaf parsley
Recipe
Prepare all vegetables in thin slices or chunks.
Preheat the plancha on high heat for 15 minutes and oil lightly.
Reduce power to medium heat.
Cook each ingredient separately until desired doneness, starting with potatoes and asparagus.
Gather all the vegetables on the plancha with the thyme leaves and turn off the plancha to warm them up.
Prepare the sauce by mixing parsley, lemon juice, olive oil, pepper and capers.
Serve the vegetables with the sauce.
