Vegetables in Foil

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Tuck the silvery packages in the oven—forget about them for an hour

Ingredients

  • 6 medium carrots
  • 6 small whole onions
  • 3 branches celery
  • 1 medium green pepper
  • Salt
  • 6 tblsp. Basic Red Sauce

Method

  • Peel carrots and onions; clean celery. Remove seeds from green pepper. Cut carrots in quarters lengthwise, celery in diagonal strips and green pepper in lengthwise strips. Leave onions whole.
  • Place vegetables on 6 pieces of aluminum foil, dividing them evenly. Sprinkle salt over them and add 1 tblsp. Basic Red Sauce to each of the 6 groups. Close foil around vegetables, using drugstore wrap and folding ends. Do not wrap tightly.
  • Bake in hot oven (400°) 50 to 60 minutes or until vegetables are tender. Serve steaming hot in foil, opening tops of packages and folding edges back.