Summer Vegetables in Parchment Paper

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 15 mins

No ordinary vegetable side here—be prepared for these to steal the show.


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


  1. Preheat oven to 425F.
  2. 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%