Vegetables in parchment
Vegetables cooked en papillote (in parchment paper) is super easy and allows their natural flavours to shine through.
Ingredients
8 baby eggplants, cut in half (or 1 large cubed)
2 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
Sea salt and freshly ground pepper, to season
Preparation
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 oven to 450F, place package on baking sheet grill seam side up and bake for 10-15 minutes. Serves 4.
