Ingredients
- 1 medium fennel bulb
- 1 medium carrot, cut into 1/4 in. discs
- 1 red bell pepper, cut into 1/2 in. strips
- 3 celery stalks, scraped of fibrous exterior and cut crosswise into 1 in. segments
- 8 fingerling potatoes (about 3/4 lb.), well washed, scrubbed, and cut into 1/2 in. pieces
- 1 yellow squash, seeded and cut into 1 in. pieces
- 1 zucchini, seeded and cut into 1 in. pieces
- 2 jalapenos, seeded and cut crosswise into thin circles
- 1/4 c. extra virgin olive oil
- 1/2 c. vegetable stock, chicken stock, or low-sodium, store-bought vegetable or chicken broth
- 4 thyme sprigs
- 2 rosemary sprigs
- 4 cilantro sprigs
Preparation
Baking Directions:
If serving immediately, prepare your grill for grilling.
Put the fennel, carrot, bell pepper, celery, potatoes, squash, zucchini and jalapenos in a large bowl.
Season to taste with salt and black pepper, and drizzle with extra virgin olive oil.
Lay a large (approximately 10 X 14 in.)
sheet of aluminum foil on a flat surface.
Put the seasoned vegetables in the center of the foil, turning up the edges to make a bowl to hold the liquid.
Drizzle the stock and scatter the thyme, rosemary and cilantro over the vegetables.
Cover the foil with another sheet of aluminum foil and crimp the edges together to create a tightly sealed packet.
You can prepare this up to 6 hours prior to grilling and refrigerate.
Set the sealed packed on the hot grill and steam for 6 to 7 minutes.
If preparing the vegetables before grilling meats or other ingredients, set them over indirect heat on the grill to keep them warm until ready to serve.
