| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 gross | Zucchini, (2 cups) quartered lengthwise and sliced |
| 1 gross | Yellow squash, (2 cups) quartered lengthwise and sliced |
| 1/2 Tasse | parmesan grated |
| 1 1/2 Tasse | mushrooms sliced |
| 1 1/2 Tasse | tomato diced |
| 1 Tasse | onion thinly sliced |
| 1 Esslöffel | olive oil |
| 1/2 Teelöffel | oregano dried |
| 1/2 Teelöffel | basilicum dried |
| 1/2 Teelöffel | pepper |
| 1/4 Teelöffel | salt |
|
Combine all ingredients in a bowl, and toss gently.
Cut 8 (15-inch) 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
serve immediately.
|
|
Anmerkungen zum Rezept:
|
