Herbed Vegetable Bundles
Elevate your weeknight dinner game with these Herbed Vegetable Bundles, a vibrant medley of carrots, zucchini, red bell peppers, and green beans, infused with the earthy flavors of fresh thyme, rosemary, and garlic. Baked to perfection in parchment paper, this healthy, oven-steamed side dish locks in natural flavors and nutrients while delivering a visually stunning presentation. Perfect for vegetarians or as an elegant complement to your favorite protein, these bundles are seasoned simply with olive oil, salt, and black pepper, letting the fresh herbs and vegetables shine. With just 20 minutes of prep and an easy clean-up thanks to the parchment wrapping, this recipe is as convenient as it is impressive. Serve these colorful bundles straight from the parchment for a rustic touch at the table, and enjoy a wholesome, flavor-packed dish that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 medium, peeled and julienned Carrots
- 2 medium, julienned Zucchini
- 1 medium, cut into thin strips Red bell pepper
- 200 grams, trimmed Green beans
- 2 tablespoons Olive oil
- 2 teaspoons, chopped Fresh thyme
- 1 teaspoon, chopped Fresh rosemary
- 2 cloves, minced Garlic
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 4 large sheets Parchment paper
- 4 pieces (optional, for tying bundles) Twine
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the carrots, zucchini, red bell pepper, and green beans.
Drizzle the olive oil over the vegetables and add the chopped thyme, rosemary, minced garlic, salt, and black pepper. Toss well to evenly coat the vegetables with oil and seasonings.
Place one sheet of parchment paper on a flat surface. Scoop one-fourth of the vegetable mixture into the center of the parchment.
Fold the parchment paper over the vegetables to create a bundle. Fold and tuck in the edges tightly to seal the packet, leaving some room inside for the steam to circulate. Alternatively, use twine to secure the bundle if desired.
Repeat with the remaining sheets of parchment paper and vegetables to create four bundles.
Place the bundles on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the vegetables are tender but still slightly crisp.
Remove the bundles from the oven and let them cool for 2-3 minutes before serving.
Carefully open the parchment paper (watch out for steam) and transfer the herbed vegetables to plates or serve directly in the parchment for a rustic presentation.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6531 mg | 284% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 50.8 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2428 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
