Ranch Veggie en Papillote
- servings: 4
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
3/4 lb
Nantes carrots
350 grams
|
1/2 broccoli, cut into small florets
|
|
12 mini bell peppers, assorted colors
|
|
12 baby potatoes
|
|
Salt and pepper to taste
|
|
Rancher’s dip
75 ml
1/4 cup
vegetable broth
60 ml
2 table spoon
olive oil
30 ml
|
1 sprig of rosemary
|
PREPARATION
- Preheat the barbecue to medium-high heat.
- In a bowl, mix together the ingredients for the marinade.
- Cut the Nantes carrots, broccoli, and mini bell peppers in half lengthwise. Cut the baby potatoes in half.
- Add the vegetables to the bowl and toss to coat. Season with salt and pepper.
- Place the vegetables on a large piece of heavy-duty aluminum foil. Fold the foil to form a tight papillote.
- Place the papillote on the hot barbecue grill. Close the lid and cook for 20 to 22 minutes.
- Serve and enjoy!
NOTES
| Imperial | Metric | |
|---|---|---|
| 3/4 lb | Nantes carrots | 350 grams |
| | | 1/2 broccoli, cut into small florets | | |
| | | 12 mini bell peppers, assorted colors | | |
| | | 12 baby potatoes | | |
| | | Salt and pepper to taste | | |
| | | Rancher’s dip | 75 ml |
| 1/4 cup | vegetable broth | 60 ml |
| 2 table spoon | olive oil | 30 ml |
| | | 1 sprig of rosemary | | |
PREPARATION
- Preheat the barbecue to medium-high heat.
- In a bowl, mix together the ingredients for the marinade.
- Cut the Nantes carrots, broccoli, and mini bell peppers in half lengthwise. Cut the baby potatoes in half.
- Add the vegetables to the bowl and toss to coat. Season with salt and pepper.
- Place the vegetables on a large piece of heavy-duty aluminum foil. Fold the foil to form a tight papillote.
- Place the papillote on the hot barbecue grill. Close the lid and cook for 20 to 22 minutes.
- Serve and enjoy!
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
30 min
4
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 3/4 lb | Nantes carrots | 350 grams |
| | | 1/2 broccoli, cut into small florets | | |
| | | 12 mini bell peppers, assorted colors | | |
| | | 12 baby potatoes | | |
| | | Salt and pepper to taste | | |
| | | Rancher’s dip | 75 ml |
| 1/4 cup | vegetable broth | 60 ml |
| 2 table spoon | olive oil | 30 ml |
| | | 1 sprig of rosemary | | |
PREPARATION
- Preheat the barbecue to medium-high heat.
- In a bowl, mix together the ingredients for the marinade.
- Cut the Nantes carrots, broccoli, and mini bell peppers in half lengthwise. Cut the baby potatoes in half.
- Add the vegetables to the bowl and toss to coat. Season with salt and pepper.
- Place the vegetables on a large piece of heavy-duty aluminum foil. Fold the foil to form a tight papillote.
- Place the papillote on the hot barbecue grill. Close the lid and cook for 20 to 22 minutes.
- Serve and enjoy!
NOTES
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preparation | servings
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