| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegetables |
2 |
Servings |
INGREDIENTS
| 325 |
g |
Baby vegetables |
|
|
New potatoes |
|
|
Courgettes |
|
|
French beans |
|
|
Asparagus tips |
|
|
Carrots |
|
|
Cauliflower |
|
|
Sweetcorn |
| 37 1/2 |
g |
Toasted hazelnuts, chopped |
| 2 |
tb |
Extra virgin olive oil |
| 1/2 |
tb |
Balsamic vinegar |
| 2 |
tb |
Chopped fresh herbs |
|
|
Basil |
|
|
Chervil |
|
|
Chives |
|
|
Tarragon |
INSTRUCTIONS
SUGGESTIONS FOR VEGETABLES
SUGGESTIONS FOR HERBS
1. preheat the oven to 200C/400F/Gas 6. Cut circles of baking
parchment (one for each serving), 30cm in diameter, and make
a fold down the centre.
2. 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.
3. Fold over the paper to enclose the vegetables and crimp the edges
together to seal. Place on a baking sheet and bake for 25-30 minutes
until the vegetables are tender.
Serve with the paper just open, accompanied by lemon tagliatelle.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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