RCI-MT.001.0092.001

Parchment-roasted Vegetables

Name: Parchment-roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 2 unit Japanese or Asian eggplants; 2 unit carrots; 1 unit red onion; 1 large bulb fennel; 1 unit green zucchini; 1 unit yellow zucchini or crookneck squash; 2 unit red bell peppers (cored and seeded); 2 tbsp chopped fresh rosemary; 2 tbsp chopped fresh sage; 2 tsp minced garlic; 1 tbsp olive oil; 1 unit sheet parchment (in paper-goods aisle)

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Makes 4 side-dish

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

Japanese or Asian eggplants
2 unit
carrots
2 unit
red onion
1 unit
bulb fennel
1 large
green zucchini
1 unit
yellow zucchini or crookneck squash
1 unit
red bell peppers
cored and seeded
2 unit
chopped fresh rosemary
2 tbsp
chopped fresh sage
2 tbsp
minced garlic
2 tsp
olive oil
1 tbsp
sheet parchment (in paper-goods aisle)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Parchment-roasted Vegetables

Ingredients

Method

What Makes This Variant Distinct