Summer Vegetables Baked in Parchment Paper
- 4 asparagus (halved lengthwise)
- 4 mushrooms (halved)
- 4 baby carrots (halved)
- 2 baby bell peppers (quartered)
- 2 baby zucchinis (halved)
- 2 baby squash (sliced widthwise)
- 2 sprigs of fresh thyme
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 egg white to brush on parchment paper
- 2 sheets Parchment paper
Maple Miso Sauce
- 2 tbsp. M1nute Miso (liquid miso)
- 1 tbsp. maple syrup
- 1/2 tsp. soy or tamari sauce
- 1/2 tsp. rice vinegar
- 1/2 tsp. sesame oil
Preheat oven to 425°F.
Combine Maple Miso Sauce in a small mixing bowl and whisk all together.
Fold two 15-inch square pieces of parchment paper in half. Starting from the folded edge, cut out half of a heart shape. When you unfold the paper, it should be the shape of a heart.
Unfold and place vegetables on one side of each sheet next to the crease. Season with salt and pepper.
Drizzle 1 - 1 ½ tbsp. of Maple Miso Sauce over the vegetables and lay a sprig of thyme.
Fold other half of parchment over to cover the vegetables.
Starting at the top of the half heart shape, make small, tight, overlapping folds along the open edge to seal and make a packet. More folds will make a tighter seal to keep steam in.
Place packets on a large rimmed baking sheet (or cast iron skillet) and bake 15 minutes in the preheated oven. It’s ready when the packets look puffed-up and slightly browned.
Remove packets from oven and transfer to individual serving plates (or serve in the cast iron skillet).
Slit tops with kitchen shears, gently open and serve. Watch out for hot steam escaping from the pouch.
Quick Tip: Brush the edges of the paper with beaten egg white for a tighter seal, if desired. Adjust the cooking time if you add other kinds of vegetables or fish.
Message from Nami: “Have you cooked food in parchment paper before? If you haven’t, I hope you try this French technique called En Papillote (French for “in parchment”) which is a wonderful method of cooking. The food is put into a parcel made from folded parchment paper and baked in the oven. The parcel holds in moisture to steam the food so it’s light and less greasy. Add your favorite herbs, seasonings and spices to enhance the flavor of the ingredients. Enjoy!”
About Nami: A native of Yokohama, Japan, Nami inherited her passion for cooking and her culinary basics from her mother. In 2011, she started a blog "Just One Cookbook” to organize her Japanese recipes that she had been sharing with her friends. The blog, featuring easy-to-follow instructions and beautiful pictures, has become extremely popular around the world. In December 2013, she published an ebook titled "Just One Cookbook – Essential Japanese Recipes" with 33 easy and simple recipes from her archives. Nami currently resides in the San Francisco Bay area with her family.