Herbed Vegetable Packets

May 13, 2013

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