GG Recipes

Vegetables en papillote

Serves 4


  • 4 potatoes
  • 4 carrots
  • 2 bell peppers
  • 1 onion, finely sliced into rounds
  • 4 zucchini
  • 2 small bunches of red radicchio
  • 1 cup of white wine
  • extra virgin olive oil
  • salt and pepper

Lay out 4 sheets of aluminum foil or baking paper. Grease the center with olive oil. Close up the sides as to create small containers. Slice the potatoes, carrots, and zucchini with a potato peeler. Chop the radicchio and peppers into thin strips. Add each vegetable as a single layer to the foil containers, seasoning in between each with salt and pepper. Sprinkle the tops with onion, olive oil, and wine. Close up the containers into tightly sealed packages and bake in the oven at 390°F for 30-40 minutes.


Small tomatoes (i.e. cherry) are a great substitute for the red radicchio if you’re not able to find them.

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