Summer Vegetables en Papillote

By ezunich

Ingredients

• 4 new potatoes, cut into 1/4 inch thick slices
• 1/2 red bell pepper, cut into chunks
• 1/2 large zucchini, sliced into 1 inch thick pieces
• 8 asparagus spears, cut into thirds
• 2 ears sweet corn, kernels cut for the cob
• 2 tbs olive oil
• salt
• pepper
• 4 sprigs fresh thyme or rosemary
• Vinaigrette
• 1/4 cup with wine vinegar
• 3 tbs olive oil
• 1 tbs minced shallots
• 1 tbs sugar
• 1 tsp minced fresh thyme
• 1/2 tsp Dijon mustard
• salt
• pepper
• 1/2 cup quartered cherry tomatoes
• 1/3 cup crumbled goat cheese

Preparation

Step 1

Preheat grill to medium-high. Toss potatoes, bell pepper, zucchini, asparagus and corn with oil; season with salt and pepper. Divide vegetables among four large sheets of heavy-duty foil; top each with a sprig of thyme. Loosely fold the foil over the fillings; then seal each packet closed using a double fold. Grill foil packets, covered, until potatoes are tender, 15 minutes. Drizzle with reserve vinaigrette.