Italian Vegetables En Papillote Recipe - Cooking Index
Italian Vegetables En Papillote Recipe - Cooking Index
| 1 cup | Zucchini - (2 cups) (large) | |
| Quartered lengthwise and sliced | ||
| 1 | Yellow squash - (2 cups) (large) | |
| Quartered lengthwise and sliced | ||
| 1/2 cup | Grated parmesan cheese | |
| 1 1/2 cups | Sliced mushrooms | |
| 1 1/2 cups | Diced tomato | |
| 1 cup | Thinly sliced onion | |
| 1 tablespoon | Olive oil | |
| 1/2 teaspoon | Dried oregano | |
| 1/2 teaspoon | Dried basil | |
| 1/2 teaspoon | Pepper | |
| 1/4 teaspoon | Salt |
Combine all ingredients in a bowl, and toss gently.
Cut 8 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1 cup vegetable mixture near the fold.
Fold parchment paper, and seal the edges with narrow folds; place the packets on baking sheets. Bake at 400F for 20 minutes or until the packets are puffed and lightly browned. Yield: 8 servings.
Source:
Cooking Light, June 1995, page 95
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