Parchment-Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The trick: Roast on paper. Cooking on parchment, a nearly indestructible cooking paper, removes the need for most of the oil. The paper's waxy surface keeps food from sticking. We can replicate a pan-fried finish by roasting anything on parchment, says Steve Pernetti, executive chef at Cal-a-Vie in Vista, California. Pernetti's Parchment-Roasted Vegetables offer C, A, folate, potassium, and calcium. Ingredients:
2 japanese or asian eggplants |
2 carrots |
1 red onion |
1 large bulb fennel |
1 green zucchini |
1 yellow zucchini or crookneck squash |
2 red bell peppers, cored and seeded |
2 tbsp chopped fresh rosemary |
2 tbsp chopped fresh sage |
2 tsp minced garlic |
1 tbsp olive oil |
1 sheet parchment (in paper-goods aisle) |
Directions:
1. Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.
2. Nutritional analysis per serving: 106 calories, 3.3 g fat (0.5 g saturated fat), 17.8 g carbohydrates, 3.7 g protein, 5.4 g fiber Nutritional analysis provided by Self
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