Name: Parchment-Roasted Vegetables
Yield: Makes 4 side-dish servings
Ingredients: 2 Japanese or Asian eggplants; 2 carrots; 1 red onion; 1 large bulb fennel; 1 green zucchini; 1 yellow zucchini or crookneck squash; 2 red bell peppers, cored and seeded; 2 tbsp chopped fresh rosemary; 2 tbsp chopped fresh sage; 2 tsp minced garlic; 1 tbsp olive oil; 1 sheet parchment (in paper-goods aisle)

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.

Recipe information

Yield
Makes 4 side-dish servings

Ingredients

2 Japanese or Asian eggplants

2 carrots

1 red onion

1 large bulb fennel

1 green zucchini

1 yellow zucchini or crookneck squash

2 red bell peppers, cored and seeded

2 tbsp chopped fresh rosemary

2 tbsp chopped fresh sage

2 tsp minced garlic

1 tbsp olive oil

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.

Nutrition Per Serving

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

TagsEggplant Vegetable Fennel Root Vegetable Summer Squash Squash Bell Pepper Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Roast Self

Recipe information

Ingredients

Preparation

Nutrition Per Serving

Recipe notes