Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 53.9
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 11.2 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.4 g
- Protein: 1.9 g
View full nutritional breakdown of Easy Steamed Vegetable Packets calories by ingredient
Easy Steamed Vegetable Packets
Submitted by: CHEF_MEG
Introduction
Cooking in parchment paper packets is a technique known as en papillote. That might soundcomplicated, but it’s oh-so-easy and, because everything is cooked in the parchment, cleanup is
a breeze! The food stays moist without any added fat, and the herbs lend flavor to the vegetables.
Be sure to slice your vegetables thinly to ensure even cooking. We used peppers, mushrooms, and
leeks here, but you can choose your favorites: peppers, asparagus, carrots, onions, zucchini, and
green beans are all good choices. Switch up the herbs and spices, too: try adding garlic, basil, or
oregano to mix the flavors. Cooking in parchment paper packets is a technique known as en papillote. That might sound
complicated, but it’s oh-so-easy and, because everything is cooked in the parchment, cleanup is
a breeze! The food stays moist without any added fat, and the herbs lend flavor to the vegetables.
Be sure to slice your vegetables thinly to ensure even cooking. We used peppers, mushrooms, and
leeks here, but you can choose your favorites: peppers, asparagus, carrots, onions, zucchini, and
green beans are all good choices. Switch up the herbs and spices, too: try adding garlic, basil, or
oregano to mix the flavors.
Number of Servings: 4
Ingredients
-
2 leeks, thinly sliced
2 red or yellow bell peppers, cored,
seeded, and thinly sliced
1 cup button mushrooms, caps only,
sliced
2 lemons, zested and cut in half
1 tbsp chopped parsley
1 tsp chopped thyme
Tips
Directions
1. Preheat oven to 450° F. Fold four sheets of
15" x 15" parchment paper in half (see Note). Coat
one half with nonstick cooking spray and place
it—with the coated side up—on a sheet pan.
2. On the coated side of the parchment, layer
one fourth of the leeks, peppers, and mushrooms;
sprinkle the lemon zest, parsley, and
thyme on top; followed by the juice of half a
lemon. Fold over the uncoated half of the parchment
and crimp the edges to form a packet.
Repeat with the remaining sheets of parchment
paper.
3. Bake 12 to 15 minutes, depending on the
thickness of the vegetables. Serve the vegetables
in the packets, allowing everyone to open
their own packet at the table. (Remember the
escaping steam can be quite hot.)
Note: To make two servings of 1 1⁄2 cups of vegetables,
use only two sheets of parchment.
15" x 15" parchment paper in half (see Note). Coat
one half with nonstick cooking spray and place
it—with the coated side up—on a sheet pan.
2. On the coated side of the parchment, layer
one fourth of the leeks, peppers, and mushrooms;
sprinkle the lemon zest, parsley, and
thyme on top; followed by the juice of half a
lemon. Fold over the uncoated half of the parchment
and crimp the edges to form a packet.
Repeat with the remaining sheets of parchment
paper.
3. Bake 12 to 15 minutes, depending on the
thickness of the vegetables. Serve the vegetables
in the packets, allowing everyone to open
their own packet at the table. (Remember the
escaping steam can be quite hot.)
Note: To make two servings of 1 1⁄2 cups of vegetables,
use only two sheets of parchment.
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