Prep: 10min Cook: 15min Total: 25min
1 cup sliced onions
1 cup peeled cubed eggplant
2 cups thickly sliced bok choy or chinese cabbage
1 sweet red pepper, cut into 8 pieces
2 tomatoes, quartered
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 cup diagonally sliced snow peas
1 cup thickly sliced yellow squash
1 tablespoon rice wine or vegetable broth
1/2 teaspoon dark sesame oil
1 tablespoon minced fresh cilantro
reduced-sodium soy sauce
1. Preheat the oven to 400°F. Tear off 2 large sheets of parchment paper.
2. In a large bowl, combine the onions, eggplant, bok choy or cabbage, peppers, tomatoes, ginger, garlic, snow peas, squash, wine or broth, oil and cilantro. Divide evenly between the 2 sheets of parchment and fold to seal the vegetables inside. Place on two baking sheets. Bake for 15 minutes.
3. Open the packets and divide the vegetables between 4 plates. Add soy sauce to taste.
Nutritional Facts per serving
CALORIES 75.3 cal
FAT 1.1 g
SATURATED FAT 0.2 g
CHOLESTEROL 0 mg
SODIUM 86.4 mg
CARBOHYDRATES 14.8 g
TOTAL SUGARS 8 g
DIETARY FIBER 4.7 g
PROTEIN 3.7 g
Recipe courtesy of the Rodale Recipe Finder.