Recipe by WiGal
Parchment paper is a great way to use less fat in cooking and still end up with a tasty dish. Notice that you are cutting each piece of the parchment paper into a heart shape. Other vegetables that I think you could use: chayote, mushrooms, asparagus, or spinach. After looking at some other veggie parchment recipes, I think 375 degrees for 20 minutes might work too. Maybe you are like me--- love oven meals so that is why I am putting the oven/time variation here. If you do not have parchment paper use foil, but parchment is prettier. :)
Top Review by breezermom
Wow! The smell coming from the oven was intoxicating! This is a lot like ratatouille cooked in the oven, with less liquid. This tastes wonderful, and has a beautiful presentation. I'll do this again....thanks for sharing!
- 2 medium zucchini, sliced into 1/4 inch rounds
- 2 summer squash, sliced into 1/4 inch rounds
- 3 medium plum tomatoes, cut into 1 inch chunks
- 1⁄2 onion, thinly sliced
- 1 tablespoon fresh basil, chopped
- 1⁄2 teaspoon fresh oregano
- 1⁄2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
Directions See How It's Made
- Preheat oven to 425 degrees.
- Combine all ingredients in a bowl and gently mix.
- Fold four 15 inch square pieces of parchment paper in half; cut each into heart shapes.
- Unfold and place vegetables on one side of each sheet next to fold.
- Fold and tightly seal the edges with narrow folds.
- Place packets on a rimmed baking sheet and bake 15 minutes.
- Remove packets from oven and transfer to individual serving plates.
- Cut open packets and serve.