Vegetables en Papillote
Vegetables en Papillote is a French cooking method that translates to “vegetables in paper”. This technique steams the vegetables in their own natural juices, allowing their flavors to intensify while retaining moisture and nutrients.
Simple Tasty Recipes
Ingredients for 6-8 Servings
-
1 large zucchini, quartered lengthwise and sliced.
1 medium yellow squash, quartered lengthwise and sliced.
1/2 cup grated Parmesan cheese.
1 1/2 cup fresh mushroom slices.
1 1/2 cup chopped tomato.
1 cup Onion, yellow, fresh, sliced.
1 tbsp olive oil.
1/2 tsp ground oregano.
1/2 tsp dried basil.
1/2 tsp black pepper.
1/4 tsp salt.
Total Time
Goes Great with
Preparation
- 1. Preheat oven to 400 degrees F.
2. Add zucchini, squash, cheese, mushrooms, tomato, onion, oil, oregano, basil, pepper, and salt to a large bowl and combine well.
3. Cut 8 (15-inch) square pieces out of parchment paper. Fold each piece in half and then open flat. Spoon about 1 cup of vegetables in the center of each piece of parchment. Fold parchment in half, seal the edges. Move pouches to a baking sheet.
4. Bake for 20 minutes or until pouches are puffed up and golden. Cut open pouches to let out some steam before serving.
Notes
Nutrition Facts:
Makes 8 servings
Amount Per Serving:
Calories 71.7
Total Carbs 5.7 g
-Dietary Fiber 1.8 g
-Sugars 2.9 g
Total Fat 4.1 g
-Saturated Fat 1.8 g
-Unsaturated Fat 2.4 g
Potassium 238.4 mg
Protein 4.6 g
Sodium 205.4 mg
Dietary Exchanges:
1/2 Fat, 1/2 Meat, 1 Vegetable
Notes: Sprinkle more cheese on top of mixture before baking to create a cheesy crust.
Goes Great with
4 hr 30 min
