Vegetables Baked in Foil
Foil works as a small oven of its own here: the vegetables steam in their own moisture, so the potato doesn’t dry out while the mushrooms and bell pepper give up juices that pool into a light sauce at the bottom of the packet. Stack two or three sheets offset and pinch the bundle shut at the top, not the side — a side seam leaks first, and the sauce ends up on the oven rack instead of on your plate.
The soy sauce is doing the salting, so taste the mixture before it goes into the foil; overshooting is easy and impossible to undo later. Doneness is judged by the potato, the slowest thing in the packet — cut it into cubes of about 2 cm (3/4 inch) and half an hour covers everything else. Dill isn’t a garnish in this style of cooking but part of the seasoning, so don’t leave it out; parsley alone reads flatter. Zucchini, eggplant, or tomato slot in easily depending on the season.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Wash, peel, and cut the potatoes into large cubes.
Wash the mushrooms and cut them coarsely into halves or quarters.
Cut open the pepper, remove the seeds, and cut into long thick strips.
Finely chop the onion, combine all the vegetables in a bowl, add the chopped herbs, and season with soy sauce.
Cut square pieces of foil from the roll: 2-3 sheets per portion, stacked offset. Mound a portion of vegetables in the center of the square, lift the ends of the foil, and pinch them shut at the top.
Set the bundles on a rack in the oven and bake for about 30 minutes. Check doneness by the potato: if it's soft, the vegetables are done.
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