It’s Food and Wine Night!

I set the table before I started cooking to get it out of the way!

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I picked up a Torrontes at World Market because I really enjoyed the one I had on New Year’s Eve.

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I started by getting my recipes and ingredients together for Vegetables Baked in Parchment and Fennel Salad.

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Then I chopped a ton of veggies (onion, mushroom, zucchini, red potato, sweet potato).

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To the veggies, I added two sprigs of fresh rosemary,  a little olive oil and S&P.

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After I mixed everything up I placed a sprig of rosemary down on a piece of parchment paper and topped it with the veggies.

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I rolled the veggie packets up and placed them on a baking sheet. They went in the oven at 400 degrees for about 30 minutes.

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While the veggies baked, I sliced fresh red onion and fennel along with some Honeybell segments. I tossed them in a mixture of grapefruit juice, red wine vinegar, olive oil, and S&P.

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Once the veggies were done, I put the packets right on the plate! I think it’s so cool looking!

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I also brushed some flatbreads with olive oil and S&P and stuck them in the oven for about 3-4 minutes to crisp them up Smile

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What’s a Food and Wine night without wine??

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The rosemary smelled so good and the mushrooms were my favorite Smile

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The wine was sweet but actually paired pretty well.

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Lovely meal Smile


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