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| 325 Gramm | Baby vegetables |
| | New potatoes |
| | Courgettes |
| | French beans |
| | Asparagus tips |
| | Carrots |
| | Cauliflower |
| | Sweetcorn |
| 37 1/2 Gramm | Toasted hazelnuts, chopped |
| 2 Esslöffel | Extra virgin olive oil |
| 1/2 Esslöffel | Balsamic vinegar |
| 2 Esslöffel | Chopped fresh herbs |
| | Basil |
| | Chervil |
| | Chives |
| | Tarragon |
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1. preheat the oven to 200 °C/400F/Gas 6. Cut circles of baking parchment (one for each serving), 30cm in diameter, and make a fold down the centre.
2. Trim the vegetables and cut any larger ones into similar sized pieces. Divide between the paper circles and scatter with hazelnuts. Mix the oil, vinegar, herbs and seasoning and sprinkle over the vegetables.
3. Fold over the paper to enclose the vegetables and crimp the edges together to seal. Place on a baking sheet and bake for 25-30 minutes until the vegetables are tender.
Serve with the paper just open, accompanied by lemon tagliatelle.
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