1/1 Photo of Summer Vegetables in Parchment Paper
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. :)
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 425 degrees.
- 2Combine all ingredients in a bowl and gently mix.
- 3Fold four 15 inch square pieces of parchment paper in half; cut each into heart shapes.
- 4Unfold and place vegetables on one side of each sheet next to fold.
- 5Fold and tightly seal the edges with narrow folds.
- 6Place packets on a rimmed baking sheet and bake 15 minutes.
- 7Remove packets from oven and transfer to individual serving plates.
- 8Cut open packets and serve.
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Nutritional Facts for Summer Vegetables in Parchment Paper
Serving Size: 1 (280 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 126.4
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 3.4 g
- Cholesterol 16.6 mg
- Sodium 367.4 mg
- Total Carbohydrate 10.4 g
- Dietary Fiber 2.9 g
- Sugars 7.1 g
- Protein 5.6 g