Recipe by NICK SUHADOLNIK
The idea for this recipe was purloined from a recipe out of the Northwest Palate magazine. I think the real secret is that the vegetables steam in their own juices . . .and the cheese was just an added plus!! The ingredients listed were what I used the other evening, because that's what I had in my refrigerator, and drew rave reviews from our guests. USE YOUR IMAGINATION and experiment with other combinations -- even mushrooms could be added.
Top Review by Mustang Sally 54269
Nice combination of vegetables & easy to make. I used fresh basil & tarragon also, however, I don't think I added enough cause I didn't find the flavours come through. I didn't have goat cheese so used crumbled feta & that was great. Thanks for sharing.
- 3 leeks (not too big - may substitute green onions)
- 6 -8 asparagus spears
- 1⁄2 green pepper
- 1⁄2 yellow peppers or 1⁄2 orange bell pepper
- 1 medium zucchini
- 3 -4 roma tomatoes
- 1 head broccoli
- 1⁄4 cup packed fresh basil leaf
- 1 tablespoon dried tarragon (or substitute fresh tarragon)
- 1⁄4 cup extra virgin olive oil
- kosher salt
- fresh ground pepper
- 4 tablespoons goat cheese or 4 tablespoons softened brie cheese
Directions See How It's Made
- Cut all of the vegetables into bite-size pieces.
- Coarsely chop the fresh basil.
- Mix all of the ingredients, except the cheese and dry seasonings, in a bowl or plastic bag to coat evenly with oil.
- Tear off two pieces of heavy-duty aluminum foil about 15 to 18 inches square.
- Mound all of the vegetables in the center of one of the foil squares, sprinkle with salt, pepper, and tarragon.
- Place the second foil over top and fold all sides together to form a sealed packet.
- Place on hot barbeque grill and cook for 12- 15 minutes.
- No need to turn.
- Remove from grill with hot pads or BBQ mit to counter.
- Slit open packet and remove to serving bowl.
- Sprinkle cut up cheese over top and serve.