Spring Vegetables in a Parcel
Yield
2 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetables
baby |
|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
rosemary leaves
dried |
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vegetables
baby |
|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 2.5 | ml |
basil
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cut circles of bakingparchment (one for each serving), 30cm in diameter, and make a fold down the centre.
Trim the vegetables and cut any larger ones into similar sized pieces.
Divide between the paper circles and scatter with hazelnuts.
Mix the oil, vinegar, herbs and seasoning and sprinkle over the vegetables.
Fold over the paper to enclose the vegetables and crimp the edges.
Place on a baking sheet and bake for 25 to 30 minutes until the vegetables are tender.
Serve with the paper just open, accompanied by lemon tagliatelle.
