Vegetable parcels

Fennel and chilli

SERVES 6 PREP AND COOK 40 MINUTES 6 baby (780g) fennel, quartered

lengthways

2 yellow banana chillies, sliced thickly 6 cloves garlic, bruised

6 sprigs rosemary ¼ cup (60ml) verjuice ¼ cup (60ml) extra virgin olive oil

Place 2 large pieces of foil on the bench then lay a piece of baking paper on top. Divide ingredients between each piece of foil/paper and season with salt and freshly ground black pepper. Fold into a parcel to completely enclose vegetables.

Place on an oven tray. Preheat the barbecue to medium-high. Place the parcels on the barbecue and cook with the hood closed for about 25 minutes or

until vegetables are just tender. Not suitable to freeze or microwave.

Oregano potatoes

SERVES 6 PREP AND COOK TIME 40 MINUTES 1kg roasting potatoes, scrubbed 6 cloves garlic, bruised 6 sprigs fresh oregano

60g butter, chopped 1 medium (140g) lemon,

cut into wedges

Cut potatoes into 1cm slices. Place 2 large pieces of foil on the bench then lay a piece of baking paper on top. Divide ingredients between each piece

of foil/paper, season with salt and freshly ground pepper. Fold into a parcel to completely enclose vegetables. Place on an oven tray. Preheat barbecue to medium-high. Place parcels on barbecue and cook with the hood closed for about 30 minutes or until potatoes are tender. Not suitable to freeze or microwave.

Miso carrots

SERVES 6 PREP AND COOK TIME 40 MINUTES 11/2 tablespoons white miso paste

11/2 tablespoons water

1.2kg baby carrots, washed

and tops trimmed

8cm piece (40g) fresh ginger, sliced

¼ cup (60ml) peanut oil 1/2 cup loosely packed fresh

coriander leaves

Combine miso and water in a small bowl. Place 2 large pieces of foil on bench; lay a piece of baking paper on top. Divide carrots, ginger, oil and miso mixture between each piece of foil/ paper, season with salt and pepper. Fold into a parcel to completely enclose vegetables. Place

on an oven tray. Preheat barbecue to medium-high. Place parcels on barbecue. Cook with hood closed for 20 minutes or until carrots

are tender. Serve sprinkled with coriander. Not suitable to freeze or microwave.