Vegetable Pockets

  

This side dish, cooked and served in parchment paper, goes well with most entrees. Or, prepare in aluminum foil packets, bake or grill. Wayne Wallace and Dona (Hollingsworth)-Eddins say they’ve both fixed these little packets and they have an excellent flavor.

 

     1          medium Onion, sliced

     1/4       pound Mushrooms, sliced

     1          medium Zucchini, sliced

     1          small Green Bell Pepper, thinly sliced           

     1          large Tomato, peeled and diced

     2          tablespoons fresh Basil, chopped

     1          teaspoon minced Garlic

     4          tablespoons melted Butter       

                 Salt and Pepper

                 Parchment paper or Aluminum Foil

 

Cut four 1-foot squares of parchment paper or foil. Fold them in half and unfold.

 

In a large bowl combine all of the fresh vegetables, set aside. In another smaller bowl, combine basil, garlic and butter; pour over vegetables, tossing to coat. Salt and pepper. Place 1/4 of the vegetable mix in the center of paper or foil. Fold and crimp the edges to seal the pouch. Place on a cookie sheet and bake at 375 degrees for 18 minutes. If grilling, place this pocket on the grill for approximately 15-20 minutes (depending on how many veggies used.

 

Tear open the packets and serve warm.

 

Note: If you don’t have basil, use what is handy, dried seasoning will do. Sprinkle with soy sauce or summer savory or dill. Whatever you like. Grate a little Parmesan over the cooked vegetables.

 

Published July 31, 2001

Copyright ©2001 The Ponca City News