Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Summer vegetables in papillotes on the barbecue
Description
Summer vegetable papillotes are a great classic for outdoor meals. They add colour, flavour and a touch of lightness to summer barbecues. When the fine weather returns, the garden comes back into bloom and smiles start to set in, all we want to do is cook outside, simply and with pleasure. This recipe is ideal as an accompaniment to grilled meat, fish or even as a vegetarian main course. It can be prepared in advance and will please all your guests, young and old alike.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Prepare the herb butter :
Finely grate the lemon zest. Place in a blender with the chopped butter, fresh herbs and peeled garlic. Blend until the butter is fragrant. Add salt and pepper to taste.
Place the butter on a sheet of baking paper, form into a small roll and place in the fridge to harden.
2. Prepare the papillotes :
Wash and chop the vegetables if necessary. Spread them out on four square sheets of aluminium foil. Cut the flavoured butter into four slices and place one on each portion of vegetables.
3. Cooking :
Carefully reseal the papillotes and cook them on the barbecue over a medium heat for 25 to 30 minutes, depending on the size of the vegetables. Check for doneness by slightly opening a papillote: the vegetables should be tender but still a little crunchy.
4. Service :
Serve the papillotes directly on the plate or in their opened foil. A perfect accompaniment to grilled meats or potato salad.
THERMOMIX® METHOD.
