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
Preheat the plancha over high heat for 15 minutes and lightly oil.
Reduce power to medium.
Cook each ingredient separately until desired doneness, starting with potatoes and asparagus.
Gather all the vegetables on the plancha with thinly-sliced thyme and turn off the plancha to reheat.
Prepare the sauce by mixing parsley, lemon juice, olive oil, pepper and capers.
Serve the vegetables with the sauce.
