WEEKDAYS 1e|12c|p

Grilled Vegetables En Papillote

Clinton Kelly
|
Servings: 4
|
moderate
|
15 to 30 min

Cook up your veggies in a brand new way, in a pocket!


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Vegetables En Papillote
  • Grilled Carrots
  • 1 bunch Spring Carrots (scrubbed; trimmed; and cut on bias)
  • 1/2 teaspoon Fennel Seeds
  • 1/2 teaspoon Freshly Grated Nutmeg
  • 2 Garlic Cloves (peeled)
  • 1 small Shallot (peeled & halved)
  • Extra Virgin Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
  • Grilled Peas
  • 2 cups Sugar Snap Peas
  • Extra Virgin Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
Directions
  • Preheat grill to medium.
  • Build 2 large foil packets, one for Carrots and one for Peas. Overlap two large pieces of foil per packet to avoid tearing and spilling on the grill.
  • Toss together the Carrots ingredients in a bowl and place on one set of foil. Fold the foil and seal the edges so everything stays inside.
  • Place the Carrots packet on the grill and allow to cook for 20-30 minutes, or until Carrots are fork tender.
  • Toss the Peas with Oil and season with Salt and Pepper. Place on the second set of foil and fold and seal the edges.
  • Place the Peas on the grill and cook for 12-15 minutes just until Peas cook but not soft. Remove from the grill and serve vegetables warm.

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