Summer Vegetables in Parchment Paper
- Yield: 4 servings
- Prep: 5 mins
- Cook: 15 mins
No ordinary vegetable side here—be prepared for these to steal the show.
Ingredients
- 2medium zucchini, sliced into ¼-inch rounds
- 2-- summer squash, sliced into ¼-inch rounds
- 3medium plum tomatoes, cut into 1-inch chunks
- 1/2-- onion, thinly sliced
- 1tablespoon chopped fresh basil
- 1/2teaspoon fresh oregano
- 1/2cup crumbled feta cheese
- 1tablespoon olive oil
- 1/4teaspoon salt
- 1/4teaspoon Freshly ground black pepper
Instructions
- Preheat oven to 425F.
- Combine all ingredients in a bowl and gently mix. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place vegetables on one side of each sheet next to fold. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve.
By Dave DiResta and Joanne Foran.
Nutritional Info *per serving
- Calories 140
- Glycemic Load 0
- Fat 8g
- Saturated Fat 3.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3.5g
- Cholesterol 15mg
- Sodium 370mg
- Potassium 870mg
- Carbohydrate 14g
- Fiber 4g
- Sugars 9g
- Protein 6g
- Trans Fat 0g
- Vitamin A 35%
- Vitamin C 90%
- Calcium 15%
- Iron 8%