| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
|
4 |
Servings |
INGREDIENTS
| 3 |
sm |
Carrots, diced |
| 1 |
sm |
Onion, diced |
| 2 |
|
Cloves garlic, roughly chopped |
| 1 |
|
Medium-size sweet potato, diced |
| 2 |
|
Leeks, julienned |
| 1 |
|
Zucchini, diced |
| 1 |
|
Yellow squash, diced |
| 1 |
ts |
Chopped fresh basil |
| 1 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Chopped fresh savory |
| 1/2 |
ts |
Cracked black pepper |
| 2 |
ts |
Olive oil |
| 1 |
ds |
Balsamic vinegar |
| 1/3 |
c |
Grated aged goat cheese or Parmesan cheese. |
INSTRUCTIONS
I just found this. http://www.pacificharbor.com/caprial/ccrec.htm. Cooking
vegetables in parchment keeps them moist and flavorful, and it helps retain
the vitamins in the vegetables.
Preheat oven to 375°. 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@IDS2.IDSONLINE.COM>
Date: Wed, 11 Dec 1996 12:03:37 +0100
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”