Parchment Braised Vegetables with Grilled Onion Relish

Yields: 24 servings



24 Parchment rounds, 8-inch

1 pound 9 ounces Onion, thin sliced, grilled

12 Artichoke bottoms, cooked, cut in half and grilled

1 pound 9 ounces Fennel bulb, blanched cut into 2" chunks

1 pound 9 ounces Leeks, cut into 1" pieces and blanched

7 pounds 13 ounces Red potatoes, cooked and quartered

1 pound 9 ounces Snap beans, blanched

1 pound 9 ounces Red bell peppers, roasted and julienned

5 ounces Garlic, roasted, chopped

2-1/2 ounces Fresh sage, chopped

2-1/2 ounces Fresh basil leaves, washed whole

2-1/2 ounces Fresh thyme, chopped

2/3 cup Olive oil



Cold Tomato Sauce:

7-1/2 pounds Tomatoes, peeled, seeded, diced

10 ounces Onions, diced

10 ounces Red bell peppers, seeded, chopped

10 ounces Cucumbers, peeled, seeded, diced

2/3 cup Olive oil

1/2 teaspoon Red chili flakes

2-1/2 ounces Fresh basil, chopped



Grilled Onion Relish:

1 pound 9 ounces Red onion, grilled, diced

2-1/2 ounces Parsley, fresh, chopped

1/4 ounce Garlic, minced

1/2 cup Tomato juice

1/8 teaspoon Red chili flakes

For Each Packet: Place on 8-inch parchment round; 1 ounce onion, 1/2 artichoke bottom, 1 ounce fennel, 4-1/2 ounces red potato, 1 ounce snap beans, 1 ounce bell pepper, 1 ounce garlic. Season each packet with sage, basil, and thyme. Drizzle with olive oil. Bake in a 350 degree oven for 6 to 12 minutes until heated through. Serve hot with 1-1/2 ounces cold tomato sauce and 1-1/2 ounces grilled onion relish on the side.



For Cold Tomato Sauce: Puree tomatoes, onions, bell peppers, and cucumber until smooth. Add oil, basil, and chili flakes, mix well.



For Grilled Onion Relish: Stir all ingredients together to mix well. Chill.

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