Vegetables In Parchment With Peanut Sauce
Ingredients| VEGETABLES 1 cup onion, sliced 1 cup eggplant, cubed 2 cup bok choy, thickly sliced 1 red bell pepper, cut into eighths 2 tomatoes, quartered 1 tsp ginger root, minced 1 tsp garlic, minced 1 cup snow peas, diagonally sliced 1 cup yellow squash, thinly sliced 1 tbsp rice wine or vegetable broth 1/2 tsp dark sesame oil 1 tbsp fresh cilantro, minced PEANUT SAUCE 2 tsp peanut butter 1 tbsp low-sodium soy sauce 2 tsp honey or brown sugar 1 tsp green onion, minced 1 tsp ; water |
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Vegetables: Preheat oven to 400 degrees. Tear off 2 large (about 1
foot square) sheets of parchment paper.
In a bowl, toss together onion, eggplant, bok choy, bell pepper,
toamtoes, ginger, garlic, snow peas, squash, wine or broth, oil and
cilantro. Divide evenly between two sheets of parchment and fold to
seal vegetables inside parchment. Place on baking sheets.
Bake 15 minutes.
Sauce: Combine all sauce ingredients in small bowl and set aside.
To serve, slit open packets and divide vegetables into 6 equal
servings. Drizzle peanut sauce over each serving.
Per serving: 61 cal; 2 g prot; 1 g fat; 10 g carb; 0 chol; 123 mg
sod; 3 g fiber; vegan
Source: Vegetarian Times, Mar 94/MM by DEEANNE
Servings:
6
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