Vegetables en Papillote
Yamilette González
This irresistible medley of vegetables en papillote is the perfect side dish for any meal. A healthy recipe infused with thyme, rosemary, garlic, and pepper, these tender vegetables are steamed to perfection in parchment paper packets, an easy French technique that will take your cooking game to the next level.
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Ingredients
4
Portions
  • 1 head garlic, cut in half
  • 3 tablespoons olive oil
  • salt
  • pepper
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 cup oyster mushrooms, cut into strips
  • 1 cup golden zucchini
  • 1/2 cups sun-dried tomatoes
  • 1 cup broccoli, cut into florets
  • 1 cup yellow bell pepper, cut into medium-sized cubes
  • 1 cup pasta, whole grain, for serving
  • chives, finely chopped, for garnish
  • cilantro, for garnish
Preparation
35 mins
25 mins
Easy
  • Place garlic, olive oil, salt, and pepper in parchment paper and bake for 30 minutes at 356 °F. Remove garlic and peel it with a spoon. Set aside.
  • Place vegetables and roasted garlic in parchment paper. Add salt, pepper, thyme, and rosemary and wrap the paper rolling the edges to prevent spilling. Bake for 15 minutes at 356 °F.
  • Serve vegetables en papillote on a plate with whole grain pasta on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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