Cooking in parchment paper (en papillote) on the grill during hot weather has become an addiction! It’s such a great way to keep the heat out of the kitchen and to minimize both prep and clean-up. Last week I made this stacked vegetable dish and Bobby and I both agree that it’s as good and maybe even better than the Italian Sausage with Vegetables ‘en Papillote. It’s completely different in ingredients, texture, smells and flavors, and makes a very hearty and delicious vegetarian meal. It could also be used as a side to a meat entree’ if desired.
When I started putting this together, I was aiming for something like a vegetable lasagne without the noodles, but then if you don’t use the noodles, can you call it lasagne? I used thin slices of Yukon Gold potatoes for the carbohydrate and that turned out to be what really held this meal together and took it beyond just a bunch of steamed vegetables. Bobby said that it was like eating a vegetable au gratin but without the breadcrumbs and all the cheese. The potatoes, the herbs, the super fresh vegetables, and a touch of cheese all blended together to provide a memorable dish.