Ratatouille In Parchment
8 baby eggplants, cut in halves
1 zucchini, cut in chunks
1 cup cherry tomatoes
4 garlic cloves, peeled
1 cup pearl onions, peeled
2 tablespoons fresh parsley and oregano
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper, to season
Line a 12 x 18 sheet of heavy-duty aluminum foil with parchment paper. In bowl, toss vegetables with herbs, olive oil, season with salt and pepper. Place onto parchment paper and fold parchment over ingredients once, then fold again to seal. Tightly fold the foil across the top of the parchment package and seal both ends to prevent steam from escaping. Preheat grill to medium high, place package on grill seam side up and cook for 15-20 minutes. Serves 2.
