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Serving size – One pouch provides a nice vegetable side dish for 2 people. If you plan to make this the meal, then expect to use at least 1 1/2 pouch.
The vegetables – This is a perfect mix of vegetables in both flavor and texture. The spinach could be eliminated if you don't have any or you could actually add more than what's called for here.
Don’t skip the step where you soak the eggplant in saltwater. This keeps the eggplant looking freshly cut even through the cooking process. I love the way the eggplant cooks in this dish. It doesn't get mushy or tough. It cooks just right!
If you don’t have a roasted bell pepper, you may need to roast one or just use a sliced, raw pepper. I’ve used roasted green chile which is a fabulous complement to summer vegetables and adds a bit of spicy as well.
Yukon Gold potatoes work great in this dish because they do tend to cook faster than some other types of potatoes. Even though I slice them thin they don't fall apart. They cook perfectly. Other types of potatoes work, just make sure to slice really thin.
The herbs – Use fresh or dried herbs. Both work quite nicely. However, if you use fresh herbs, add more than what is called for in the recipe.
The garlic oil – If you don’t have garlic infused oil, use olive oil and a sprinkling of garlic powder.
Cooking method – This method of cooking is so easy. For this meal the only prep is cutting up the vegetables, stacking them, and wrapping in parchment. The cleanup is easy – just throw away the used parchment. Even though I cook this on the grill, it could easily be baked in the oven. Just use the temperatures provided in the recipe.
Vegan version – Omit the cheese; however, since cheese does add salt to the dish, add a touch more salt and brush one or two more layers with the garlic infused oil.
Recipe author: MJ of MJ's Kitchen