necessity is the mother of invention:
lots and lots of food available in my garden, hence:
mixed well together to incorporate the sauces
mixture laid out on foil-wrapped parchment paper
I secure my ends with bull-nose clips
an assortment of greens, 1 large bowl; I used Swiss chard and beet tops
1 red onion, cut in slivers
1/2 cup cherry tomatoes, each cut in half
1 green pepper, sliced thin
4 cloves garlic, sliced
3 long green onion stems, cut into small pieces
fresh fennel fronds
salt and pepper
fish sauce (omit if vegan)
1 tsp. fresh lemon juice
All the herbs are to taste; you can't ruin this one.
Mix all ingredients together. Place onto a large piece of parchment paper. Wrap up and secure the ends, using bull-nose clips.
If using the foil-lined parchment paper, then just put right on the electric grill or in oven. For regular parchment paper, place it on a cookie sheet or baking dish.
Cook about 15 to 20 minutes. Serve with brown rice.
I served mine with carrot dawgs.