Ingredients
- 30 cm in diameter
- 250 gr baby vegetables
- 30 ml extra-virgin olive oil
- 22 gr hazelnuts (toasted)
- 16 gr herbs (chopped fresh)
- 7 ml 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.
