Sauvie Island Fresh Planked Veggies
This is a great way to add some smoky flavor to vegetables. It makes a delicious dish right off the plank or as a hot appetizer.
Suggested Plank: Cedar or Alder
1 Plank, soaked for 2-3 hours
6 or 8 Bamboo skewers soaked for at least 15 minutes.
1/2 Cup extra virgin olive oil
3 Tbsp white wine vinegar
1 Tbsp Dijon mustard
1 Shallot, finely chopped
1 Clove garlic, smashed or minced
1 Tsp dried crumbled tarragon leaves
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
12 large white mushrooms, 24 bite-sized chunks of vegetables like red onions, zucchini, eggplant, red, green & yellow bell peppers, cherry tomatoes.
Charcoal BBQ. Cook over direct heat at medium-high (450F)
Gas BBQ. Cook over direct heat at medium-high (450F)
Preheat BBQ for 10 minutes. Rinse plank and place it on cooking grate. Cover BBQ and the plank for 4 or 5 minutes. Leave on long enough so it just starts to throw off a little smoke or starts to crackle lightly. While this process is happening, whisk together the olive oil, vinegar, mustard, shallot, garlic, tarragon and lemon juice. season the vinaigrette to taste with salt and pepper.
Toss the mushrooms and veggies in the vinaigrette. If you're making kebabs, place the veggies on the skewers. Apply liberal amount of olive oil on plank. Place mushrooms & veggies on the plank and leave the heat on medium-high. Cook for 6 to 8 minutes or until the vegetables are heated through and starting to brown around the edges. Keep squirt bottle handy for possible flare-ups. Remove from the heat and transfer to a serving dish, or for a rustic presentation serve right off of the plank. Squeeze more lemon over the dish and season with more salt and pepper to taste. Now eat your vegetables!