Recipe - Vegetables In Foil

VEGETABLES
1 cup Onion; cut or sliced up
1 cup Eggplant; cubed
2 cup Bok choy; thickly cut or sliced up
1 Red bell pepper; cut into
eighths
2 Tomatoes; quartered
1 teaspoon Ginger root; minced
1 teaspoon Garlic; minced
1 cup Snow peas; diagonally cut or sliced up
1 cup Yellow squash; thinly cut or sliced up
1 tablespoon Rice wine or vegetable broth
One half teaspoon Dark sesame oil
1 tablespoon Fresh cilantro; minced

PEANUT SAUCE
2 teaspoon Peanut butter
1 tablespoon Lowsodium soy sauce
2 teaspoon 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip