Vegetable Pockets

This side dish, cooked and served in parchment paper, goes well with most entrees. Or, prepare in aluminum foil packets, bake or grill. Wayne Wallace and Dona (Hollingsworth)-Eddins say they’ve both fixed these little packets and they have an excellent flavor.

1 medium Onion, sliced

1/4 pound Mushrooms, sliced

1 medium Zucchini, sliced

1 small Green Bell Pepper, thinly sliced

1 large Tomato, peeled and diced

2 tablespoons fresh Basil, chopped

1 teaspoon minced Garlic

4 tablespoons melted Butter

Salt and Pepper

Parchment paper or Aluminum Foil

Cut four 1-foot squares of parchment paper or foil. Fold them in half and unfold.

In a large bowl combine all of the fresh vegetables, set aside. In another smaller bowl, combine basil, garlic and butter; pour over vegetables, tossing to coat. Salt and pepper. Place 1/4 of the vegetable mix in the center of paper or foil. Fold and crimp the edges to seal the pouch. Place on a cookie sheet and bake at 375 degrees for 18 minutes. If grilling, place this pocket on the grill for approximately 15-20 minutes (depending on how many veggies used.

Tear open the packets and serve warm.

Note: If you don’t have basil, use what is handy, dried seasoning will do. Sprinkle with soy sauce or summer savory or dill. Whatever you like. Grate a little Parmesan over the cooked vegetables.

Published July 31, 2001