Chapa Veggies with Vinaigrette

My daughters, Amber and Allegra, have become vegans in the last few years. I believe that that generation, they have ambitions of doing beautiful things for the planet. And I think that’s the big hope we have, the young vegans wrote to me, chef we love your work, we don’t eat meat, but we still like what you do with the fires. So, I thought I owe them something, and that took me to make another Christmas recipe that will make everyone happy. So we’re going to do this delicious plant of many vegetables that we will cook slowly, slowly, slowly and it makes crust. It smashes things as it cooks. And at the end, it’s a beautiful mixture. Everything you can imagine can go into this griddle of vegetables, and that’s what we’re going to do. So here we go. I put some olive oil to toss my vegetables as I cut them Want to start with a cauliflower? So basically, I’m going to cut the cauliflower in eight. Now, I get my English pumpkin Take the seeds out. Let’s take now the butternut squash. The idea is you have all the vegetables of taste, you know, maybe you have some farmer that kept some of his pumpkins nicely and you can still find them. You see. OK. My nice sweet potato. Cut it in four. Huh? Broccoli. Carrots. I think that the delicious thing of having them very big is that they will hold together more than if you cut them in little pieces and then you don’t know what the hell you’re eating. That’s my idea about cutting them like this just in chunks. Onions skin on. Fennels are very important in this recipe because they have this particular elegant taste. I love fennel and I love it raw, I love it cooked. Now, I’m gonna smash my garlics. If you put it whole, it will cook and cook and stay whole like this, it will break into little pieces and give more taste to everything. I like that. Now, I’m gonna mix them up a bit. You take these to the plancha. So, later, all these vegetables will go half size as soon as they start cooking. Now, I make a bit of space there That’s some salt. It’s not very, very hot, but it’s hot when Atlanta gets very hot, it gets almost white and that it would just go and burn it. This is hot because you hear the sizzling, because there’s olive oil too. I’m going to add a bit more now, I put these woods to prevent them from falling once they cook a bit, it’s easy to move them but when they’re raw, they sort of tend to fall. So, this is very good for sustaining them. Now, we wait for it to cook. So, I’m planning to make a sauce for this vinaigrette. I start up putting some red wine vinegar. I would say, like half a cup, I want it to be abundant. Then the mustard. Some salt. And the olive oil, it’s going to be a bit thick. I would say that you have one part of vinegar, one part of mustard and three, three and a half four parts of olive oil. The vegetables are ready. So, I started out with the squashes here. I got in the cauliflower, broccoli. I’m trying to present them sort of together so people can serve themselves easier. Now, I’m going to go with the carrots, the potatoes, the fennels. Some of the corn. Sweet potatoes. More onions. Some more squash and butternut squash, as we call it English pumpkin. Some fennel. So delicious. We have the vinaigrette here that’s with vinegar, olive oil, salt, pepper and some nice Dijon mustard. I would serve a plate with a vinaigrette. So this is Christmas for Amber and Allegra, my daughters. Every Christmas, we eat this lots of garlic. Merry Christmas.