Summer Vegetables in Parchment Paper
Brighten up your summer table with this vibrant and healthy recipe for Summer Vegetables in Parchment Paper. Packed with fresh zucchini, yellow squash, juicy cherry tomatoes, sweet red bell pepper, and a hint of aromatic garlic, thyme, and rosemary, this dish is both easy to prepare and bursting with flavor. The parchment paper steaming technique locks in moisture and creates an effortless, mess-free cooking experience, resulting in tender, flavorful vegetables with minimal cleanup required. Ready in just 35 minutes, this versatile dish is perfect as a light vegetarian entrée or a colorful, hassle-free side for grilled meats or seafood. Serve the parchment packets directly on the plate for an unforgettable presentation that lets guests enjoy a burst of summer aromas as they unravel their delicious, veggie-packed parcels.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Yellow squash
- 1 cup Cherry tomatoes
- 1 small Red bell pepper
- 1 medium Carrot
- 0.5 medium Red onion
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 sheets Parchment paper
Instructions
Preheat your oven to 400°F (200°C).
Slice the zucchini and yellow squash into thin rounds.
Cut the carrot into thin matchsticks and the red bell pepper into strips.
Halve the cherry tomatoes.
Thinly slice the red onion.
Finely mince the garlic cloves.
In a large bowl, combine the zucchini, yellow squash, cherry tomatoes, carrot, red bell pepper, and red onion.
Drizzle the olive oil over the vegetables and add the minced garlic, thyme, rosemary, salt, and black pepper. Toss until all vegetables are evenly coated.
Lay the parchment paper sheets flat on the countertop. Divide the vegetable mixture evenly among the four sheets, placing them in the center of each sheet.
Fold the parchment paper over the vegetables and crimp the edges tightly to seal, forming a packet. Ensure there are no gaps for steam to escape.
Place the parchment packets on a baking sheet and bake in the preheated oven for 20 minutes.
Carefully remove the baking sheet from the oven and let the packets rest for 2-3 minutes.
Serve the packets directly on plates. Allow guests to open the parchment to enjoy the aromatic steam and vibrant vegetables.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1914 mg | 83% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 23.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1175 mg | 25% | |
*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.
