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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 77
% Daily Value**
Total Fat 2g
2%
Saturated Fat 0g
0%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 220mg
9%
Total Carbohydrate 13g
4%
Dietary Fiber 3g
13%
Sugars 7g
Protein 3g
Vitamin A  49%Vitamin C  73%
Calcium  4%Iron  6%
Potassium  10%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegetables in Parchment with Peanut Sauce

Recipe Tags: Vegetable Recipes

Date Added: June 12, 2009

Ingredients:

1 Cup Onion sliced
1 Teaspoon Water
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Dark Sesame Oil
1 Teaspoon Garlic minced
2 Teaspoons Peanut Butter
1 Teaspoon Green Onion minced
1 Tablespoon Fresh Cilantro minced
2 Teaspoons Honey or brown sugar
1 Teaspoon Ginger minced
2 Tomatoes quartered
1 Cup Eggplant cubed
2 Cups Bok Choy thickly sliced
1 Red Bell Pepper cut into eighths
1 Cup Snow Peas diagonally sliced
1 Cup Yellow Squash thinly sliced
1 Tablespoon Rice Wine or vegetable broth
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Directions:

1. Vegetables: Preheat oven to 400 degrees.

2. Tear off 2 large (about 1 foot square) sheets of parchment paper.

3. In a bowl, toss together onion, eggplant, bok choy, bell pepper, tomatoes, ginger, garlic, snow peas, squash, wine or broth, oil and cilantro.

4. Divide evenly between two sheets of parchment and fold to seal vegetables inside parchment.

5. Place on baking sheets. Bake 15 minutes. Sauce: Combine all sauce ingredients in small bowl and set aside.

6. To serve, slit open packets and divide vegetables into 6 equal servings.

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Dietary Notes:
This recipe is low-fat with 1.5g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 49% of your daily recommended intake per serving. This recipe is high in Vitamin C with 73% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Soy, Bell Pepper, Eggplant, Tomato, MSG, Rice, Sulfites, Peas, Sesame Seeds, Spring Onion, Garlic, Natural Sweeteners, Alcohol, Fructose Malabsorption, Cilantro, Onion allergies.
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