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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put each vegetable one at a time into a bowl, trickle on a little olive oil and transfer to a paper package on a flat tray. | 2. Use baking paper and just form the edges up a bit to contain the vegetables. | 3. The idea is to have individual parcels for each vegetable. | 4. If there is not room on one tray use two. | 5. Season everything really well. | 6. Tuck the garlic underneath one of the vegetables in each parcel. | 7. Bake this in a moderate to moderately hot oven (200c) until the vegetable strips are tender. | 8. If browning too much just stir with a fork. | 9. They take from 45 minutes to an hour usually. | 10. Remove tray from the oven and take the skin from the tomato. | 11. Put all vegetables into a saucepan with a quarter cup of water and cook gently for 5 minutes so you have lots of juice. | 12. This will refrigerate for up to a week and can be gently reheat when required. Only add basil leaves when serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red capsicum	2		cut	-	-	-	-
yellow pepper	2		cut	-	-	-	-
onion	3		peeled cut	192.0	44.832	5.28	0.48
zucchini	3		cut	6.93	1.0263	0.8943	0.132
eggplant	2		cut	-	-	-	-
rom tomato	6		cut	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
sugar				-	-	-	-
garlic clove	12			-	-	-	-
olive oil				-	-	-	-
basil leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.