Prep 20 mins
Cook 1 hr
So here's the deal. While on my lunch hour today strolling through one of the shopping arcades I saw Beverley Sutherland Smith (a well known Australian chef) doing a cooking demonstration and this the recipe. Apparently it is a famous dish from the Ritz Hotel in Paris. I haven't tried it yet, but it looked really fantastic.
- 2 red capsicums, cut into fine strips
- 2 yellow peppers, cut into fine strips
- 3 onions, peeled and cut into fine strips
- 3 zucchini, cut into fine strips
- 2 small eggplants, partly peeled in strips, then cut into slices and strips
- 6 long roma tomatoes, cut into halves
- 12 garlic cloves
- olive oil
- some basil leaves
- Put each vegetable one at a time into a bowl, trickle on a little olive oil and transfer to a paper package on a flat tray.
- Use baking paper and just form the edges up a bit to contain the vegetables.
- The idea is to have individual parcels for each vegetable.
- If there is not room on one tray use two.
- Season everything really well.
- Tuck the garlic underneath one of the vegetables in each parcel.
- Bake this in a moderate to moderately hot oven (200c) until the vegetable strips are tender.
- If browning too much just stir with a fork.
- They take from 45 minutes to an hour usually.
- Remove tray from the oven and take the skin from the tomato.
- Put all vegetables into a saucepan with a quarter cup of water and cook gently for 5 minutes so you have lots of juice.
- This will refrigerate for up to a week and can be gently reheat when required. Only add basil leaves when serving.