Italian vegetables en papillote

Yield: 8 Servings

Measure Ingredient
1 large Zucchini, (2 cups) quartered lengthwise and sliced
1 large Yellow squash, (2 cups) quartered lengthwise and sliced
½ cup Grated Parmesan cheese
1½ cup Sliced mushrooms
1½ cup Diced tomato
1 cup Thinly sliced onion
1 tablespoon Olive oil
½ teaspoon Dried oregano
½ teaspoon Dried basil
½ teaspoon Pepper
¼ teaspoon Salt

Combine all ingredients in a bowl, and toss gently.

Cut 8 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1 cup vegetable mixture near the fold.

Fold parchment paper, and seal the edges with narrow folds; place the packets on baking sheets. Bake at 400 degrees for 20 minutes or until the packets are puffed and lightly browned. Yield: 8 servings.

Per serving: 61 Calories; 3g Fat (48% calories from fat); 3g Protein; 5g Carbohydrate; 4mg Cholesterol; 164mg Sodium NOTES : Place the packets on individual servings plates, and cut open; serve immediately.

Recipe by: Cooking Light, June 1995, page 95 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.

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