Vegetables in parchment with peanut sauce

Yield: 6 Servings

Measure 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

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

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