Vegetables en Papillote

Name: Vegetables en Papillote
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 zucchini (sliced into thin rounds); 1 red bell pepper (julienned); 1 carrot (sliced into thin rounds); 1 cup cherry tomatoes (halved); 1 red onion (thinly sliced); 2 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; to taste salt; to taste black pepper

40 min 4 servings Easy

All Recipes

A delightful and healthy way to prepare vegetables, sealing in flavour and nutrients by cooking them in parchment paper.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Cooking vegetables en papillote is a classic French technique that involves wrapping them in parchment paper before baking. This method allows the vegetables to steam in their own juices, enhancing their natural flavours and retaining nutrients. The beauty of this dish lies in its simplicity and versatility. You can use a variety of vegetables, making it a perfect side dish for any meal. It's also a wonderful way to showcase fresh, seasonal produce. Whether you're serving it alongside grilled meats or as part of a vegetarian feast, vegetables en papillote always impress.

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the parchment paper

Cut four pieces of parchment paper, each approximately 30 cm (12 inches) square.

Pro tip: Fold each piece in half to create a crease down the centre.

Assemble the vegetables

In a large bowl, combine the zucchini, red bell pepper, carrot, cherry tomatoes, red onion, and garlic. Drizzle with olive oil and sprinkle with thyme, oregano, salt, and pepper. Toss to coat evenly.

Pro tip: Ensure all vegetables are well-coated with oil and seasoning for maximum flavour.

Fill the papillote

Divide the vegetable mixture evenly among the parchment squares, placing them on one side of the crease.

Seal the parcels

Fold the other half of the parchment over the vegetables. Starting at one end, fold and crimp the edges tightly to seal the packet completely.

Pro tip: Ensure there are no gaps for steam to escape.

Bake the papillotes

Place the sealed packets on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the vegetables are tender.

Pro tip: Check for doneness by pressing gently on the packets; they should feel soft.

Serve the dish

Carefully open the packets (watch out for steam) and serve immediately.

Pro tip: Transfer the contents to a serving dish or serve directly from the parchment for a rustic presentation.

💡

Tips & Tricks

Use fresh, seasonal vegetables for the best flavour.
Cut vegetables uniformly for even cooking.
Seal the parchment paper tightly to trap steam and flavours.
Serve immediately to enjoy the vibrant textures and tastes.

Frequently Asked Questions

Can I cook papillote légumes on the BBQ?

Yes, you can place the sealed papillote directly on the BBQ grill over medium heat for about 15-20 minutes.

What vegetables work best in papillote?

Zucchini, bell peppers, carrots, cherry tomatoes, and onions are great choices due to their similar cooking times.

How do I ensure my papillote is sealed properly?

Fold and crimp the parchment edges tightly, leaving no gaps for steam to escape.

Can I prepare papillote légumes ahead of time?

Yes, assemble the packets and store them in the refrigerator for up to 24 hours before baking.

Is it safe to use parchment paper on the BBQ?

Yes, as long as you keep the heat moderate and avoid direct flames, parchment paper is safe to use on the BBQ.

Serving Suggestions

Vegetables en papillote is best served hot, straight from the oven. Pair it with grilled chicken or fish for a complete meal. You can prepare the packets ahead of time and store them in the refrigerator until you're ready to cook. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat them gently in the oven or microwave to retain their texture and flavour.

Nutrition per serving

120

Calories

Protein

Fat

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