For a vegetarian option, you can roast vegetables on the plank, preparing in the usual manner by rubbing oil and garlic (optional) when ready to cook on, usually after about 30 minutes, place vegetables on bed of fresh herbs and sprinkle with olive oil.
Cut vegetables quite thick and chunky using vegetables of your choice i.e. onions, carrots, baby corn, peppers, thin sliced, aubergines, asparagus etc (if using potatoes, slice thinly) and cook for approx 35 minutes
