Ingredients
6 x 30cm/12in squares heavy-duty aluminium foil
170g/6oz mangetout, topped and tailed
170g/6oz French or runner beans, cut into 5cm/2in slices
170g/6oz mushrooms, sliced
6 garlic cloves, peeled and left whole
12 cherry tomatoes, halved
6 tbsp olive oil
salt and freshly ground black pepper
6 sprigs rosemary
crusty bread, to serve
This is a Grub Club recipe.
Method
1. Turn up the edges of the foil to form six 'nests'.
2. Share the vegetables equally between the pieces of foil. Drizzle each with olive oil and season well with salt and freshly ground black pepper . Top each pile of vegetables with a sprig of rosemary.
3. Fold over the edges of the foil tightly to make a parcel and place over barbecue coals. Cook for about 20-25 minutes, turning the parcels over occasionally.
4. Serve in the 'nests' with crusty bread for each person to soak up the juices left in the bottom. Alternatively, use a selection of baby root vegetables (beetroot, carrots, parsnips, etc) or new potatoes, and cook in the same way.
