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Spring Vegetables in a Parcel

 

9

Yield

2

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

2 cups vegetables
baby
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon thyme
dried
*
½ teaspoon rosemary leaves
dried
*
½ teaspoon basil
dried
*
1 x salt and black pepper
to taste
*

Directions

Cut circles of bakingparchment (one for each serving), 30cm in diameter, and make a fold down the centre.

Trim the vegetables and cut any larger ones into similar sized pieces.

Divide between the paper circles and scatter with hazelnuts.

Mix the oil, vinegar, herbs and seasoning and sprinkle over the vegetables.

Fold over the paper to enclose the vegetables and crimp the edges.

Place on a baking sheet and bake for 25 to 30 minutes until the vegetables are tender.

Serve with the paper just open, accompanied by lemon tagliatelle.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 30082% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 34mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 5g
Vitamin A 78% Vitamin C 5%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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