Vegetable parcels
Fennel and chilli SERVES 6 PREP AND COOK 40 MINUTES
6 baby (780g) fennel, quartered lengthways
2 yellow banana chilli, 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. 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 kipfler 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 black. 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 freshly ground black. 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.