Yield: 4 Servings
|3 smalls||Carrots, diced|
|1 small||Onion, diced|
|2 \N||Cloves garlic, roughly chopped|
|1 \N||Medium-size sweet potato, diced|
|2 \N||Leeks, julienned|
|1 \N||Zucchini, diced|
|1 \N||Yellow squash, diced|
|1 teaspoon||Chopped fresh basil|
|1 teaspoon||Chopped fresh thyme|
|1 teaspoon||Chopped fresh savory|
|½ teaspoon||Cracked black pepper|
|2 teaspoons||Olive oil|
|1 dash||Balsamic vinegar|
|⅓ cup||Grated aged goat cheese or Parmesan cheese.|
I just found this. . Cooking
vegetables in parchment keeps them moist and flavorful, and it helps retain the vitamins in the vegetables. Preheat oven to 375ø. Cut a 12-inch square of parchment paper. Fold the parchment in half diagonally to form a triangle, then fold it back so it lays flat. In a large bowl toss together carrots, onions, garlic, sweet potato, leeks, zucchini, and yellow squash, and mix well.
Pile the vegetables in the middle of one triangle on the parchment.
Sprinkle the vegetables with the basil, thyme, savory, pepper, olive oil, vinegar, and goat cheese. Fold the parchment over to form a triangle again and crimp the edges tightly. Place in a baking pan and bake for about 20 minutes. The parchment will puff up and turn golden brown. Cut the parchment open and serve the vegetables hot from the parchment. Serves four.
Posted to FOODWINE Digest 10 Dec 96 From: terry pogue <tpogue@...> Date: Wed, 11 Dec 1996 12:03:37 +0100