From the Moosewood Restaurant Cooking for Health Cookbook
From the Moosewood Restaurant Cooking for Health Cookbook by the Moosewood Collective (authors of the many Moosewood Restaurant cookbooks), this recipe is a low calorie, delightful companion to almost any entrée and the vegetables can be changed according to the seasons.
This recipe makes 8 parchment packets.
(Note: you can vary the proportion of the different kind of vegetables; just be sure you have about 8 cups altogether)
2 cups diced, peeled sweet potatoes
2 cups diced bell peppers
1 cup green beans, cut into 1 inch lengths
1 cup diced onions
2 cups asparagus, cut into 1 inch lengths
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
2 tablespoons extra virgin olive oil
¼ cup lemon juice
4 garlic cloves, minced or pressed
1 teaspoon salt
1/8 teaspoon ground black pepper
8 sheets parchment paper 12 x 15 inches.
Pre-heat the oven to 375 degrees.
In a large bowl, mix together the vegetables and herbs.
In a small cup or bowl, whisk together the oil, lemon juice, garlic, salt, and pepper; pour over the vegetables and herbs and mix well.
To make the packets, fold a sheet of parchment paper in half to form a 12 x 71/2 inch rectangle.
With a short side of the rectangle nearest you, place a cup of vegetables in the center.
Bring the two short sides up like a tent, fold them together, and roll down to the vegetables.
Then fold over and crimp the open sides to form a neat packet on an un-oiled baking sheet.
Repeat with the remaining sheets of parchment paper.
Bake for 25 minutes.
Remove a packet and carefully unfold it to test the tenderness of the vegetables.
If the vegetables are not quite done, bake for an additional 5 minutes or so.
Nutritional info per packet:
94 calories, 2 g protein, 15 g carbs, 3 g dietary fiber, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 314 mg sodium