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The flavours from asparagus and mushrooms combined with the smokiness of cedar wood plank grilling aren’t easy to describe, but the word delicious is the first that comes to mind. This easy recipe will surely impress your vegetarian friends. It is a fantastic side dish for all sorts of meals, whether your diet is plant-based or not.

Cedar plank grilling is perfect for all sorts of vegetables, just make sure you choose veggies that cook in about the same time. Red peppers, asparagus, mushrooms, zucchini, onions, green beans, brussels sprouts (cut in half), broccoli and carrots (cut into small chunks) all work well. Potatoes take a little longer to cook but you can pre-cook those in the microwave.

You’ll need:

  • 1 large cedar plank
  • A bunch of fresh asparagus
  • Any type of mushrooms
  • Fire salt (or a mix of sea salt, paprika, chilli powder and garlic)
  • 3 tbsp olive oil

Step 1:
Rinse and snap off the bases of the asparagus, then coat them and the mushrooms or the other veggies you’re using with a tablespoon of olive oil and sprinkle lightly with Fire salt or the seasoning of your choice.

Step 2:
Prepare your cedar wood grilling plank by soaking it in water for about an hour. Heat grill to 120° C and place the soaked plank over direct heat for 5 minutes. Remove it and oil the heated side.

Step 3:
Place the cedar plank with oiled side up on your grill, place the vegetables on top. Cook them for 10 to 15 minutes over direct heat until tender but firm. Keep a squirt bottle of water handy in case your cedar plank catches fire.

You can serve these as a side dish, on its own, or toss them over salads. If you don’t have a barbeque or grill, you can just as easily prepare it in the oven. Roasted cedar plank vegetables are super easy to make, taste delicious and will impress your guests. If you use the oven, all you do is soak the plank for at least 15 minutes, arrange vegetables, season and bake.