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Vegetables en Papillote
Source: dLife

Herbed steamed vegetables in pouches.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 71.7
Total Carbs 5.7 g
Dietary Fiber 1.8 g
Sugars 2.9 g
Total Fat 4.1 g
Saturated Fat 1.8 g
Unsaturated Fat 0.3 g
Potassium 238.4 mg
Protein 4.6 g
Sodium 205.4 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  large zucchini
1 each  Squash, summer, fresh, medium, FDA
0 1/2 cup  grated Parmesan cheese
1 1/2 cup  fresh mushroom slices
1 1/2 cup  chopped tomato
1 cup  Onion, yellow, fresh, sliced
1 tbsp  olive oil
0 1/2 tsp  ground oregano
0 1/2 tsp  dried basil
0 1/2 tsp  black pepper
0 1/4 tsp  salt
  1. Preheat oven to 400 degrees F.
  2. Add zucchini, squash, cheese, mushrooms, tomato, onion, oil, oregano, basil, pepper, and salt to a large bowl and combine well.
  3. Cut 8 (15-inch) square pieces out of parchment paper. Fold each piece in half and then open flat. Spoon about 1 cup of vegetables in the center of each piece of parchment. Fold parchment in half seal the edges. Move pouches to a baking sheet.
  4. Bake for 20 minutes or until pouches are puffed up and golden. Cut open pouches to let out some steam before serving.

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