| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Zucchini, (2 cups) quartered lengthwise and sliced |
| 1 |
lg |
Yellow squash, (2 cups) quartered lengthwise and sliced |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 1/2 |
c |
Sliced mushrooms |
| 1 1/2 |
c |
Diced tomato |
| 1 |
c |
Thinly sliced onion |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
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 400 degrees for 20 minutes or until the
packets are puffed and lightly browned. Yield: 8 servings.
Per serving: 61 Calories; 3g Fat (48% calories from fat); 3g Protein; 5g
Carbohydrate; 4mg Cholesterol; 164mg Sodium
NOTES : Place the packets on individual servings plates, and cut open;
serve immediately.
Recipe by: Cooking Light, June 1995, page 95
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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