For this month’s class with the seniors at the Oliver House, Chef Liz led participants in making Stacked Vegetables ‘en Papillote.  See the recipe below!

STACKED VEGETABLES ‘en Papillote

– Parchment Parcels –

Ingredients

• 1 medium eggplant, peeled, 1/4” to 1/2” slices or an assortment of zucchini & squash, 1/2” slices
• 1 medium Yukon gold potato, sliced very thinly
• 2 large Roma tomatoes or other meaty tomato, sliced or an assortment of purple beets and carrots, 1/4” slices
• 1 roasted red or orange bell pepper, cut into 1” strips, then cut in half
• 1 medium onion, 1/4” to 1/2” slices
• 1 cup fresh spinach, torn – optional (can replace with other greens or fresh basil)
• Several thin slices of fennel & fronds for garnishing
• Fresh or dried sage & oregano
• 1/4 cup feta, crumbled & 1/2 cup Romano, grated (set 1/4 cup off to the side to use after the vegetables are cooked)
• Salt & pepper
• Garlic infused olive oil or olive oil and garlic powder

Instructions

1. Preheat the oven to 350 degrees F. (This recipe can also be cooked on a medium grill).
2. In a bowl large enough to hold the eggplant slices, add 1 tsp salt and enough water to cover the eggplant. Stir to dissolve the salt. Place eggplant slices in the salt water and weigh down with a plate. Set aside until ready to stack.
3. Slice and chop the remaining veggies, grate the Romano cheese, and crumble the feta.
4. Tear off two pieces of parchment paper long enough to roll the top over the stack of vegetables. The parchment should be wide enough and the stacks short enough to tie the ends of the parchment after closing the pouch.
5. Drain the eggplant. Don’t worry about patting dry as the moisture will help the cooking.
6. Assemble by placing the slices of veggies side-by-side in a single row in the middle of the parchment across its width. Create the stacks using 3-4 slices of each veggie with alternating layers of either cheese, herbs, or oil. (See diagram for order).
7. Pull paper up above the vegetables and fold until it almost comes in contact with the vegetables. Tie each of the ends using trussing string. (Repeat process with extra veg).
8. Place pouches on a sheet pan and place in hot oven or on the grill. Cook for 15 minutes, then turn the sheet pan and cook another 15 minutes.
9. Open the pouches, transfer to plates, and serve with a sprinkling of cheese.