Vegetables in parchment

Sep. 21

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.

ZucchiniEggplant

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Vegetables in parchment

Vegetables cooked en papillote (in parchment paper) is super easy and allows their natural flavours to shine through.

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