How do you cook vegetables so they retain their moisture, and especially their nutrients, while still looking fresh and colorful? Try baking vegetables in parchment paper! This moist-heat cooking technique is often called “En Papillote” (ahn-poppy-YOTE), French for “in parchment”. With this cooking method, food is enclosed in a packet of parchment paper (or you can substitute with aluminum foil) and baked in the oven. Today, I prepared Summer Vegetables Baked in Parchment Paper, seasoned with a delicious Maple Miso Sauce.
Baked Vegetables in Parchment Paper
For the recipe, I used only summer vegetables like asparagus and bell peppers, but this recipe also works great for fish. Simply add herbs and seasonings to the packet, bake, and then serve the dish immediately out of the oven. Just slice the packet open at the table, so you can enjoy the food while it’s steamy hot. The beauty of baking or roasting with parchment paper is it requires only minimal oil. The paper’s waxy surface keeps food from sticking. Since everything is wrapped inside the parcel, it also means easy to clean up. To make sure the vegetables cooked evenly, just make sure they are cut in similar sizes. This light yet flavorful summer-inspired baked vegetable dish is perfect for that backyard dinner. It’s quick to prepare and cook, easy to transfer right from the oven to the outside table, and so much fun for your family and friends to pick out their favorite veggies right when the packet is opened! To get the Summer Vegetables Baked in Parchment recipe, click here. Enjoy!
