Vegetables in parchment with peanut sauce

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Recipe by: wolfbert

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------VEGETABLES------------------------------
1 c Onion; sliced
1 c Eggplant; cubed
2 c Bok choy; thickly sliced
1 Red bell pepper; cut into
-eighths
2 Tomatoes; quartered
1 ts Ginger root; minced
1 ts Garlic; minced
1 c Snow peas; diagonally sliced
1 c Yellow squash; thinly sliced
1 tb Rice wine or vegetable broth
1/2 ts Dark sesame oil
1 tb Fresh cilantro; minced

------------------------PEANUT SAUCE-----------------------------
2 ts Peanut butter
1 tb Low-sodium soy sauce
2 ts Honey or brown sugar
1 ts Green onion; minced
1 ts ;water

Vegetables: Preheat oven to 400 degrees. Tear off 2 large (about 1
foot square) sheets of parchment paper.
In a bowl, toss together onion, eggplant, bok choy, bell pepper,
toamtoes, ginger, garlic, snow peas, squash, wine or broth, oil and
cilantro. Divide evenly between two sheets of parchment and fold to
seal vegetables inside parchment. Place on baking sheets.
Bake 15 minutes.

Sauce: Combine all sauce ingredients in small bowl and set aside.

To serve, slit open packets and divide vegetables into 6 equal
servings. Drizzle peanut sauce over each serving.

Per serving: 61 cal; 2 g prot; 1 g fat; 10 g carb; 0 chol; 123 mg
sod; 3 g fiber; vegan

Source: Vegetarian Times, Mar 94/MM by DEEANNE