Recipe - Vegetables Pasta In Seasoned Broth (Mf)

3 small Carrots, minced
1 small Onion, minced
2 Cloves garlic, roughly
chopped
1 Mediumsize sweet potato,
minced
2 Leeks, julienned
1 Zucchini, minced
1 Yellow squash, minced
1 teaspoon Chopped fresh basil
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh savory
One half teaspoon Cracked black pepper
2 teaspoon Olive oil
1 ds Balsamic vinegar
1/3 cup Grated aged goat cheese or
Parmesan cheese.

I just found this. http://www.pacificharbor.com/caprial/ccrec.htm. Cooking
vegetables in parchment keeps them moist and flavorful, and it helps retain
the vitamins in the vegetables.

Preheat oven to 375ø. Cut a 12inch square of parchment paper. Fold the
parchment in half diagonally to form a triangle, then fold it back so it
lays flat. In a large bowl toss together carrots, onions, garlic, sweet
potato, leeks, zucchini, and yellow squash, and mix well.

Pile the vegetables in the middle of one triangle on the parchment.
Sprinkle the vegetables with the basil, thyme, savory, pepper, olive oil,
vinegar, and goat cheese. Fold the parchment over to form a triangle again
and crimp the edges tightly. Place in a baking pan and bake for about 20
minutes. The parchment will puff up and turn golden brown. Cut the
parchment open and serve the vegetables hot from the parchment. Serves
four.

Posted to FOODWINE Digest 10 Dec 96

From: terry pogue tpogue@IDS2.IDSONLINE.COM

Date: Wed, 11 Dec 1996 12:03:37 +0100