Veggie packet

By Sonja Jordt | Published 11 January 2010

This dish is not only good for you but also great tasting and colourful on a plate.
 
You need (serves six)
• 1 large butternut, cubed
• 250 g mushrooms, halved
• 250 g baby mielies
• 250 g baby marrows, sliced
• 2 red sweet peppers, chopped
• 1 whole garlic bulb, the pointy end sliced off
• olive oil
• fresh lemon juice
• butter
• salt and freshly ground black pepper
• fresh herbs like thyme, basil and oregano
 
Here’s how
1. First step. The butternut takes longer than the rest of the vegetables to cook, so parboil it in water for about 10 minutes.
2. Tinfoil wrapping. Put all the vegetables on a large sheet of heavy-duty tinfoil. Dot the veggies with butter and drizzle olive oil and lemon juice over them. Add salt, pepper and fresh herbs to taste. Fold the tinfoil closed around the vegetables, doublefolding at the top and ends to seal it, and wrap the packet in a second sheet of tinfoil.
3. A bed of coals. Put the packet directly on medium-hot coals for about 30 minutes. Turn it over a few times.
 
GO! says: You can make a tasty couscous salad with these veggies. Add a little lemon juice and spices like ground cumin and chilli, and stir the vegetables through cooked couscous.

Other recipes to try out:
Brown mushrooms with a garlic and feta topping 
Ratatouille

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Comments

Submitted on 15 January 2010 | 09:12:13

Sounds good except that it has long been established that cooking with tin foil is a big No No. I forget now!!! but Alzheimers has something to do with it.

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