Italian Vegetables En Papillote

Recipe Ingredients

1 cup	237ml	Zucchini - (2 cups) (large)
		Quartered lengthwise and sliced
1		Yellow squash - (2 cups) (large)
		Quartered lengthwise and sliced
1/2 cup	73g / 2.6oz	Grated parmesan cheese
1 1/2 cups	355ml	Sliced mushrooms
1 1/2 cups	93g / 3.3oz	Diced tomato
1 cup	62g / 2.2oz	Thinly sliced onion
1 tablespoon	15ml	Olive oil
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

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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