Vegetables in parchment with peanut sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion; sliced |
| 1 | cup | Eggplant; cubed |
| 2 | cups | Bok choy; thickly sliced |
| 1 | Red bell pepper; cut into eighths | |
| 2 | Tomatoes; quartered | |
| 1 | teaspoon | Ginger root; minced |
| 1 | teaspoon | Garlic; minced |
| 1 | cup | Snow peas; diagonally sliced |
| 1 | cup | Yellow squash; thinly sliced |
| 1 | tablespoon | Rice wine or vegetable broth |
| ½ | teaspoon | Dark sesame oil |
| 1 | tablespoon | Fresh cilantro; minced |
| 2 | teaspoons | Peanut butter |
| 1 | tablespoon | Low-sodium soy sauce |
| 2 | teaspoons | Honey or brown sugar |
| 1 | teaspoon | Green onion; minced |
| 1 | teaspoon | ;water |
Directions
VEGETABLES
PEANUT SAUCE
Vegetables: Preheat oven to 400 degrees. Tear off 2 large (about 1 foot square) sheets of parchment paper.
In a bowl, toss together onion, eggplant, bok choy, bell pepper, toamtoes, ginger, garlic, snow peas, squash, wine or broth, oil and cilantro. Divide evenly between two sheets of parchment and fold to seal vegetables inside parchment. Place on baking sheets.
Bake 15 minutes.
Sauce: Combine all sauce ingredients in small bowl and set aside.
To serve, slit open packets and divide vegetables into 6 equal servings. Drizzle peanut sauce over each serving.
Per serving: 61 cal; 2 g prot; 1 g fat; 10 g carb; 0 chol; 123 mg sod; 3 g fiber; vegan
Source: Vegetarian Times, Mar 94/MM by DEEANNE