Parchment Braised Vegetables with Grilled Onion Relish

Makes 24 servings

Ingredients:

For Each Packet:

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

Preparation:

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:

Purée 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.