Vegetables in Parchment Paper
Cooking Vegetables in Parchment Paper is one of the easiest, fastest ways to make this side dish or entree. It is very simple with the most basic ingredients yet yields a superb dish. Use slices of vegetables in season and wrap the paper parcel tightly before baking. Dinner is done in a few quick minutes. This was inspired by a recipe from Leite's Culinaria. Serves 2 as a main dish up to 4 as a side.
Servings: 2 people
Calories: 62kcal
Ingredients
- 1 whole yellow squash peeled and sliced, about 2 cups
- 1 whole large Asian eggplant sliced; or about 1 cup if using aubergines
- 1 cup sliced green beans, cut in 2-inch pieces edges trimmed
- 1 whole medium-sized onion sliced
- 1 whole medium-sized red bell pepper sliced, seeded
- 1 Tablespoon vegetable oil
- 1 Tablespoon xiao xing rice wine
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 Tablespoons chopped fresh parsley for garnish
- 1 whole large piece parchment paper, to wrap vegetables about 12 inches x 12 inches (or cut larger if needed)
- butcher's twine to tie parchment parcel ; about 2 to 3 feet
- for serving: steamed rice
Instructions
- Preheat oven to 400 F.
- In a large, shallow baking tray place the sheet of parchment paper. Arrange the vegetables in layers, piled on top of each other : squash, eggplant, green beans, onion, red peppers. Sprinkle the vegetable oil, rice wine, salt and black pepper powder. Garnish with fresh parsley.
- Wrap the vegetables in the parchment like a parcel, making sure to fold tightly the edges inwards. Tie with butcher twine all around. Parcel should be tightly folded on the edges so the steam or liquid does not escape while cooking.
- Bake the parchment parcel of vegetables in the preheated oven of 400 F for 12 to 15 minutes.
- Place warm parcel on a platter and serve. Cut the twine and unwrap the parcel at table side. Be careful of the hot steam as you open the parcel. Serve with rice if desired.
- Cook's comments: in some countries parchment paper is also known as baking paper.
- Ingredient tip: this is a forgiving recipe. Use vegetables in season, other leafy greens, tubers, beans, peppers or whatever you prefer. Add other seasonings desired like soy sauce, sriracha, fish sauce -- but use small amounts of liquid like a tablespoon each.
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Nutrition
Serving: 1g | Calories: 62kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 581mg | Fiber: 1g | Sugar: 1g