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
