Vegetable papillotes with chimichurri sauce
Cooking Mode
250 mL (1 cup) cup lightly packed flat-leaf parsley
15 mL (1 tbsp.) tbsp. lightly packed fresh oregano
¼ red onion
2 garlic cloves
2 mL (½ tsp.) tsp hot pepper flakes
60 mL (¼ cup) cup white wine vinegar
45 mL (3 tbsp.) tbsp. Compliments olive oil
To taste salt and pepper
500 mL (2 cups) cup broccoli florets, blanched for 2 minutes
2 red peppers
500 mL (2 cups) cup trimmed snow peas
250 mL (1 cup) cup lightly packed flat-leaf parsley
15 mL (1 tbsp.) tbsp. lightly packed fresh oregano
¼ red onion
2 garlic cloves
2 mL (½ tsp.) tsp hot pepper flakes
60 mL (¼ cup) cup white wine vinegar
45 mL (3 tbsp.) tbsp. Compliments olive oil
To taste salt and pepper
500 mL (2 cups) cup broccoli florets, blanched for 2 minutes
2 red peppers
500 mL (2 cups) cup trimmed snow peas
Directions
1Finely chop the parsley, oregano, onion, garlic, and hot pepper flakes in a food processor. Transfer the mixture to a small bowl. Add the white wine vinegar and oil. Salt to taste and refrigerate.
2Preheat the barbecue to medium high.
3Prepare four double foil papillotes. Add sliced vegetables and 15 mL (1 tbsp.) of sauce to each vegetable papillote.
4Place on grill and cook covered for 4 minutes. Serve papillotes with chimichurri sauce alongside grilled meat or fish.
Tips
1
CHEF'S SECRET: Leftover chimichurri sauce can be served a hundred and one ways. It has no equal when it comes to enhancing the flavour of a flap steak or roast chicken. Why not mix it with some cooked couscous for a quick tabbouleh? Bon appétit!
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Personal Note
Personal Note