Verdure al Cartoccio with Herb-infused Olive Oil

Ingredients

• 2 zucchinis, sliced into rounds (300g) 2 zucchinis, sliced into rounds (300g)
• 1 red bell pepper, sliced into strips (150g) 1 red bell pepper, sliced into strips (150g)
• 1 yellow bell pepper, sliced into strips (150g) 1 yellow bell pepper, sliced into strips (150g)
• 1 red onion, thinly sliced (100g) 1 red onion, thinly sliced (100g)
• 10 cherry tomatoes, halved (150g) 10 cherry tomatoes, halved (150g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh basil leaves, torn 2 tablespoons fresh basil leaves, torn
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 4 tablespoons extra virgin olive oil 4 tablespoons extra virgin olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small bowl, combine the minced garlic, torn basil leaves, rosemary leaves, thyme leaves, and extra virgin olive oil. Set aside to infuse for at least 10 minutes.
3. 3.
   Cut four large squares of parchment paper, approximately 30x30cm (12x12 inches) each.
4. 4.
   Divide the sliced zucchinis, bell peppers, red onion, and cherry tomatoes equally among the parchment paper squares.
5. 5.
   Drizzle the herb-infused olive oil over the vegetables, ensuring each parcel receives an equal amount.
6. 6.
   Season the vegetables with salt and pepper to taste.
7. 7.
   Fold the parchment paper over the vegetables, sealing the edges tightly to create a parcel.
8. 8.
   Place the vegetable parcels on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the vegetables are tender.
9. 9.
   Carefully open the parcels, allowing the steam to escape, and serve the vegetables hot.

Treat your ingredients with care...

• Zucchinis — Make sure to slice the zucchinis into evenly sized rounds to ensure even cooking.
• Bell peppers — Choose firm and brightly colored bell peppers for the best flavor and texture.
• Cherry tomatoes — Use ripe cherry tomatoes for a burst of sweetness in the dish.
• Fresh herbs — Opt for fresh herbs as they provide a more vibrant flavor. If unavailable, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• Experiment with different combinations of vegetables based on your preferences and seasonal availability.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Serve the vegetable parcels with a side of crusty bread to soak up the herb-infused olive oil.
• Customize the herb-infused olive oil by adding your favorite herbs and spices.
• For a touch of indulgence, sprinkle some grated Parmesan cheese over the vegetables before baking.

Serving advice

Serve the Verdure al Cartoccio hot, straight from the parchment paper parcels. The aroma that escapes when opening the parcels will entice your guests. Accompany the dish with a side of crusty bread to mop up the flavorful herb-infused olive oil.

Presentation advice

To present the Verdure al Cartoccio beautifully, place each parchment paper parcel on individual plates. Allow your guests to open their parcels themselves, revealing the colorful and aromatic vegetables within. Garnish with a sprig of fresh herbs for an added touch of elegance.