Vegetable in Papillote

This is from a cookbook I have used regularly since I bought it in 1994. I will go a few months without remembering to reference it, and then flip through the pictures and remember all the excellent meals I've had from it.

This particular recipe is included in the original book as a way to cook zucchini and asparagus, but I find the format exceedingly forgiving for any vegetable. Because the vegetables steam inside the parchment, you need no oil or vinegar for cooking.

I am including the original recipe below, but you can see from the pics that I make variations frequently.

Vegetables en Papillote
50 Quick & Healthy Vegetarian Dishes

2 zucchini
1 leek, julienned
8 oz asparagus, trimmed into 2" lengths
4 sprigs tarragon
4 cloves garlic, whole, unpeeled

Preheat oven to 400.

Using a vegetable peeler, slice zucchini lenthwise into thin strips.

Cut 4 sheets of parchment into 12x15" size and fold in half. Draw a large curve to make a heart-shape when unfolded. Cut along the inside of the line and open out.

Divide vegetables evenly between the sheets of parchment, positioning the filling on one side of the fold line. Top each with 1 sprig of tarragon and 1 unpeeled garlic clove. Season to taste.

Fold parchment over and roll edges up to seal. Lay parcels on a cookie sheet and cook 10 minutes.

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