Parchment-Roasted Vegetables

Parchment-Roasted Vegetables
Parchment-Roasted Vegetables
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 side-dish servings
American Vegetable Side Roast Low Fat Vegetarian Fennel Eggplant Carrot Zucchini Vegan Self Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1 red onion
  • 2 tbsp chopped fresh rosemary
  • 2 japanese or asian eggplants
  • 2 carrots
  • 1 large bulb fennel
  • 1 green zucchini
  • 1 yellow zucchini or crookneck squash
  • 2 red bell peppers, cored and seeded
  • 2 tbsp chopped fresh sage
  • 1 sheet parchment (in paper-goods aisle)

Preparation 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. 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

Preparation 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. 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

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy