The proportions here don’t need to be exact; simply roast as many vegetables as you like, and purée them with approximately the same quantity of tomato sauce.
INGREDIENTS:
any kind of vegetables you like:
sweet potatoes, beets, squash, zucchini, red peppers, broccoli, cauliflower, asparagus, onions, garlic
canola or olive oil, for cooking
salt and...
Cooking vegetables in foil packets lets you combine delicate vegetables, such as peppers and zucchini, along with sturdier potatoes and root vegetables, without having to worry about small pieces falling into the grill. Best of all, everyone can custom-make their own packets according
to their taste. Try adding a pinch...
FILLINGS:
Roasted Squash and Goat Cheese
Tip: You can cook squash in advance alongside whatever you’re cooking in the oven. Then cool, wrap in foil and refrigerate for up to three days. It’ll be ready, and cool enough to handle, when you are.
1 small butternut squash canola or olive oil, for...
