Vegetables in parchment

September 16, 2016 Published by Dina

Cleaning up the fridge today.  I chopped up all the vegetables to similar size chunks, tossed with olive oil, salt and pepper and piled them into parchment baking bags together with a few stems of thyme. Seal the bag and bake at 400F for 30 minutes. If you want to dry them out a bit you can cut the bag open and continue cooking for another 10 minutes or so, or just place the bags on serving plates, cut them open and pulled all the corners back. The herbal aroma is quite intoxicating. Kind of intoxicating, but definitely nice.

Vegetables in parchment


A bunch of vegetables, whatever you have:

  • potatoes
  • carrots
  • cauliflower
  • peppers
  • zucchini


Olive oil

Salt and pepper

A few herbs on the stem: thyme, rosemary


Cut up as many vegetables that you need for the number of servings.

Place in a bowl, drizzle with olive oil and season with salt and pepper.

Divide the veggies among the bags, one bad per person, and add a few herb stems.

Close the bags by folding them over tight.

Place on a baking sheet and roast at 400F for 30 minutes.

To serve:

Place a bag on each plate, cut the top side open and tear back to reveal the vegetables.


Vegetables in parchment

Vegetables in parchment


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