1- Wash, peel and chop the vegetables: into quarters for the tomatoes, into strips for the bell peppers, into slices for the potatoes and carrots.
2- Create a small boat with aluminum paper, large and high enough to have enough space for the filling to form the papillote.
3- Add a drizzle of olive oil and the tomatoes. Season with pepper. Then add the carrots and potatoes. Salt. Finally, add the bell pepper strips, grated Emmental cheese, and 2 small pieces of butter. Sprinkle with Herbes de Provence.
4- Close the papillotes well so that the cooking is perfect by pressing the edges.
5- Cook for 1 hour at 175°C. The cooking time may vary depending on the vegetables used, as you can add your choice of vegetables.