Ingredients
- 30 cm in diameter
- 325 g baby vegetables
- 2 tb extra-virgin olive oil
- 37 1/2 g hazelnuts (toasted)
- 2 tb herbs (chopped fresh)
- 1/2 tb balsamic vinegar
together to seal. Place on a baking sheet and bake for 25-30 minutes until the vegetables are tender. Serve with the paper just open, accompanied by lemon tagliatelle.
