Summer Vegetables In Parchment Paper Recipes
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. :)
Provided by WiGal
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 126.5, Fat 8, SaturatedFat 3.4, Cholesterol 16.7, Sodium 367.4, Carbohydrate 10.4, Fiber 3, Sugar 7.2, Protein 5.7
PARCHMENT-ROASTED VEGETABLES
Categories Vegetable Side Roast Low Fat Vegetarian Fennel Eggplant Carrot Zucchini Vegan Self Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.
CHICKEN AND VEGETABLES IN PARCHMENT
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss together bok choy leaves, tomatoes, shallot, 1 teaspoon thyme leaves, and oil in a large bowl. Season with salt and pepper.
- Season chicken with salt and pepper. Dividing evenly, place bok choy mixture on one side of crease on each piece of parchment, then top with chicken and 2 thyme sprigs. Drizzle each with 1 tablespoon wine. Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.
- Bake on 2 rimmed baking sheets until chicken is cooked through, 22 minutes. Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears.
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VEGGIE PACKETS: VEGETABLES IN PARCHMENT
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- Preheat the oven to 400-degrees F. Place two 24" by 12" sheets of parchment paper on a clean work surface. Fold each piece of parchment in half across the width.
- Place two slices of lemon on each sheet of parchment, putting the lemon in the center near the fold. Evenly divide the asparagus spears between the two packets, placing them neatly on top of the lemon slices.
- Evenly divide the rest of the vegetables between the two sheets of parchment. Place them directly on top of the asparagus in small mounds.
- Drizzle each mound of vegetables with 1 tablespoon of olive oil and sprinkle each packet with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
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