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| 3 klein | Carrots diced |
| 1 klein | onions diced |
| 2 | cloves garlic roughly chopped |
| 1 | Medium-size sweet potato, diced |
| 2 | Leeks, julienned |
| 1 | zucchini diced |
| 1 | Yellow squash, diced |
| 1 Teelöffel | basil chopped, fresh |
| 1 Teelöffel | thyme fresh, chopped |
| 1 Teelöffel | Savory freshly chopped |
| 1/2 Teelöffel | black pepper cracked |
| 2 Teelöffel | olive oil |
| 1 Prise | balsamic vinegar |
| 1/3 Tasse | Grated aged goat cheese or Parmesan cheese. |
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I just found this. Http://www. Pacificharbor. Com/caprial/ccrec. Htm. Cooking vegetables in parchment keeps them moist and flavorful, and it helps retain the vitamins in the vegetables.
Preheat oven to 375°. Cut a 12-inch square of parchment paper. Fold the parchment in half diagonally to form a triangle, then fold it back so it lays flat. In a large bowl toss together carrots, onions, garlic, sweet potato, leeks, zucchini, and yellow squash, and mix well.
Pile the vegetables in the middle of one triangle on the parchment. Sprinkle the vegetables with the basil, thyme, savory, pepper, olive oil, vinegar, and goat cheese. Fold the parchment over to form a triangle again and crimp the edges tightly. Place in a baking pan and bake for about 20 minutes. The parchment will puff up and turn golden brown. Cut the parchment open and serve the vegetables hot from the parchment. Serves four.
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