Try this Vegetables in Parchment with Peanut Sauce recipe, or contribute your own.
Suggest a better descriptionVegetables: 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
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 13 | ||
Calories from Fat: 5 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 80mg | 3 % | |
Potassium 9.8mg | 0 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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