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Parchment-Roasted Vegetables

4.1

(8)

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.

Recipe information

  • Yield

    Makes 4 side-dish servings

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)

Preparation

  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.

Nutrition Per Serving

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
TagsEggplantVegetableFennelRoot VegetableSummer SquashSquashBell PepperSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyRoastSelf
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