Vegetables In Parchment With Peanut Sauce

Serving Size : 6
Ingredients

for prepare Vegetables In Parchment With Peanut Sauce

:

Amount	Measure	Ingredient - Preparation Method
VEGETABLES vegetables in parchment with peanut sauce
1	cup	Onion - sliced
1	cup	Eggplant - cubed
2	cups	Bok choy - thickly sliced
1		Red bell pepper - cut into eighths
2		Tomatoes - quartered
1	teaspoon	Ginger root - minced
1	teaspoon	Garlic - minced
1	cup	Snow peas - diagonally sliced
1	cup	Yellow squash - thinly sliced
1	tablespoon	Rice wine or vegetable broth
1/2	teaspoon	Dark sesame oil
1	tablespoon	Fresh cilantro - minced
PEANUT SAUCE vegetables in parchment with peanut sauce
2	teaspoons	Peanut butter
1	tablespoon	Low-sodium soy sauce
2	teaspoons	Honey or brown sugar
1	teaspoon	Green onion - minced
1	teaspoon	- water

Vegetables: Preheat oven to 400 degrees. Tear off 2 large (about 1 foot square) sheets of parchment paper. In a bowl, toss together onion, eggplant, bok choy, bell pepper, toamtoes, ginger, garlic, snow peas, squash, wine or broth, oil and cilantro. Divide evenly between two sheets of parchment and fold to seal vegetables inside parchment. Place on baking sheets. Bake 15 minutes. Sauce: Combine all sauce ingredients in small bowl and set aside. To serve, slit open packets and divide vegetables into 6 equal servings. Drizzle peanut sauce over each serving. Per serving: 61 cal; 2 g prot; 1 g fat; 10 g carb; 0 chol; 123 mg sod; 3 g fiber; vegan Source: Vegetarian Times, Mar 94/MM by DEEANNE

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