Seasonal Vegetables Cooked in Parchment for One
Description
This a great and versatile recipe to be used anytime, but especially when you have seasonal vegetables leftover at the end of the week you want to use up.
I created this recipe as a serving for one. If you're cooking for more than one, I could see doubling this recipe and still cooking it all at once in the same parchment package, but I wouldn't attempt to cook more than two because the parchment package will become unwieldy.
Ingredients
Instructions
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Preheat oven to 350*
*You may want to assemble this in a shallow bowl to avoid spilling the liquid.*
For this recipe, I used about 6 spears of asparagus and a half a zucchini. I washed and trimmed the asparagus and sliced the zucchini in half and then into slices.
Tear off a 12" x 14" length of parchment paper and place the vegetables into the center of the sheet. Spritz with the lemon juice and sprinkle the lemon zest over the vegetables. Sprinkle the onions and garlic over the vegetables, sprinkle with salt and pepper and drizzle a little olive oil over the whole thing.
Join together the long ends of the parchment paper and roll and fold to seal. Next, roll and fold the other two ends of the parchment paper to seal the package. Secure with kitchen twine.
Place parchment package onto a baking sheet lined with aluminum foil (preferably non-stick) and put into the pre-heated oven.
Bake for about 20 minutes. The vegetables should be tender, but still a bit toothsome.
**Please be careful opening the package up, as steam will have built up in the parchment package!**
