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Gallery Mediterranean Vegetables Credit: Lisa Hubbard Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 medium zucchini, cut in half lengthwise and into 1/2-inch-thick half-moons 2 baby eggplants or 1 Japanese eggplant (about 6 ounces total), cut in half lengthwise and cut across into 1/2-inch thick half-moons 2 medium tomatoes, seeded and cut into 1/2-inch-thick wedges 4 medium shallots, peeled and cut in half lengthwise 1 red, yellow, or green bell pepper, seeds and ribs removed, cut into 1/2-inch strips 4 garlic cloves, thinly sliced 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground black pepper
Gallery Mediterranean Vegetables Credit: Lisa Hubbard
Recipe Summary Servings: 4
Gallery
Mediterranean Vegetables Credit: Lisa Hubbard
Mediterranean Vegetables
Credit: Lisa Hubbard
Mediterranean Vegetables
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 medium zucchini, cut in half lengthwise and into 1/2-inch-thick half-moons 2 baby eggplants or 1 Japanese eggplant (about 6 ounces total), cut in half lengthwise and cut across into 1/2-inch thick half-moons 2 medium tomatoes, seeded and cut into 1/2-inch-thick wedges 4 medium shallots, peeled and cut in half lengthwise 1 red, yellow, or green bell pepper, seeds and ribs removed, cut into 1/2-inch strips 4 garlic cloves, thinly sliced 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a large bowl, combine the zucchini, eggplants, tomatoes, shallots, bell pepper, garlic, thyme, and parsley. Divide the vegetable mixture among the lengths of parchment, arranging on one half of each parchment heart near the crease. Drizzle the oil over the vegetables, and add salt and pepper. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist parchment twice, gently but firmly, to seal. Repeat.
Place the packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 25 minutes or until fully puffed. Remove from the oven, and open the packet carefully. Transfer the vegetables to a serving plate, and spoon the cooking liquid over if desired.
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All Reviews for Mediterranean Vegetables
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All Reviews for Mediterranean Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
