Ranch Veggie en Papillote
- servings: 3
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
|
350 g (about 3/4 lb) Nantes carrots
|
|
1/2 broccoli, cut into small florets
|
|
12 mini bell peppers, assorted colors
|
|
12 babys potatoes
|
|
Salt and pepper to taste
|
|
75 mL Rancher’s dip
|
|
60 mL (1/4 cup) vegetable broth
|
|
30 mL (2 tbsp) olive oil
|
|
1 sprig of rosemary
|
|
Salt and pepper to taste
|
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 | |
|---|---|---|
| | | 350 g (about 3/4 lb) Nantes carrots | | |
| | | 1/2 broccoli, cut into small florets | | |
| | | 12 mini bell peppers, assorted colors | | |
| | | 12 babys potatoes | | |
| | | Salt and pepper to taste | | |
| | | 75 mL Rancher’s dip | | |
| | | 60 mL (1/4 cup) vegetable broth | | |
| | | 30 mL (2 tbsp) olive oil | | |
| | | 1 sprig of rosemary | | |
| | | Salt and pepper to taste | | |
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.
10 min
3
preparation | servings | 
difficulty | 
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| | | 350 g (about 3/4 lb) Nantes carrots | | |
| | | 1/2 broccoli, cut into small florets | | |
| | | 12 mini bell peppers, assorted colors | | |
| | | 12 babys potatoes | | |
| | | Salt and pepper to taste | | |
| | | 75 mL Rancher’s dip | | |
| | | 60 mL (1/4 cup) vegetable broth | | |
| | | 30 mL (2 tbsp) olive oil | | |
| | | 1 sprig of rosemary | | |
| | | Salt and pepper to taste | | |
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
difficulty | appreciation