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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | onion sliced |
| 1 Tasse | eggplant cubes |
| 2 Tasse | Bok choy; thickly sliced |
| 1 | Red bell pepper; cut into eighths |
| 2 | tomatoes quartered |
| 1 Teelöffel | Ginger root minced |
| 1 Teelöffel | Garlic minced |
| 1 Tasse | Snow peas; diagonally sliced |
| 1 Tasse | Yellow squash; thinly sliced |
| 1 Esslöffel | Rice wine or vegetable broth |
| 1/2 Teelöffel | sesame oil sark |
| 1 Esslöffel | cilantro minced, fresh |
| 2 Teelöffel | peanut butter |
| 1 Esslöffel | soy sauce Low-sodium |
| 2 Teelöffel | Honey or brown sugar |
| 1 Teelöffel | green onion minced |
| 1 Teelöffel | water |
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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
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