Italian vegetables en papillote
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.