Best Summer Vegetables In Parchment Paper Recipes

SUMMER VEGETABLES IN PARCHMENT PAPER

Summer Vegetables in Parchment Paper image

Parchment paper is a great way to use less fat in cooking and still end up with a tasty dish. Notice that you are cutting each piece of the parchment paper into a heart shape. Other vegetables that I think you could use: chayote, mushrooms, asparagus, or spinach. After looking at some other veggie parchment recipes, I think 375 degrees for 20 minutes might work too. Maybe you are like me--- love oven meals so that is why I am putting the oven/time variation here. If you do not have parchment paper use foil, but parchment is prettier. :)

Provided by WiGal

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium zucchini, sliced into 1/4 inch rounds
2 summer squash, sliced into 1/4 inch rounds
3 medium plum tomatoes, cut into 1 inch chunks
1/2 onion, thinly sliced
1 tablespoon fresh basil, chopped
1/2 teaspoon fresh oregano
1/2 cup feta cheese, crumbled
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

Preheat oven to 425 degrees.
Combine all ingredients in a bowl and gently mix.
Fold four 15 inch square pieces of parchment paper in half; cut each 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 rimmed baking sheet and bake 15 minutes.
Remove packets from oven and transfer to individual serving plates.
Cut open packets and serve.

Nutrition Facts : Calories 126.5, Fat 8, SaturatedFat 3.4, Cholesterol 16.7, Sodium 367.4, Carbohydrate 10.4, Fiber 3, Sugar 7.2, Protein 5.7

PARCHMENT-ROASTED VEGETABLES

Parchment-Roasted Vegetables image

Categories Vegetable Side Roast Low Fat Vegetarian Fennel Eggplant Carrot Zucchini Vegan Self Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 12

Ingredients

2 Japanese or Asian eggplants
2 carrots
1 red onion
1 large bulb fennel
1 green zucchini
1 yellow zucchini or crookneck squash
2 red bell peppers, cored and seeded
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh sage
2 tsp minced garlic
1 tbsp olive oil
1 sheet parchment (in paper-goods aisle)

Steps:

Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.

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