Recipe - Italian Vegetables En Papillote

1 lg Zucchini, (2 cups) quartered
lengthwise and cut or sliced up
1 lg Yellow squash, (2 cups)
quartered lengthwise and
cut or sliced up
One half cup Grated Parmesan cheese
1 One half cup Sliced mushrooms
1 One half cup Diced tomato
1 cup Thinly cut or sliced up onion
1 tablespoon Olive oil
One half teaspoon Dried oregano
One half teaspoon Dried basil
One half teaspoon Pepper
One fourth teaspoon Salt

Combine all ingredients in a bowl, and toss gently.

Cut 8 (15inch) squares of parchment paper. Fold each square in half; open
each, and place 1 cup vegetable mixture near the fold.

Fold parchment paper, and seal the edges with narrow folds; place the
packets on baking sheets. Bake at 400 degrees for 20 minutes or until the
packets are puffed and lightly browned. Yield: 8 servings.

Per serving: 61 Calories; 3g Fat (48% calories from fat); 3g Protein; 5g
Carbohydrate; 4mg Cholesterol; 164mg Sodium

NOTES : Place the packets on individual servings plates, and cut open;
serve immediately.

Recipe by: Cooking Light, June 1995, page 95

Posted to MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.