|
|
Herbed Vegetable Bundles
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
Instead of white wine, substitute tomato juice, white grape juice or vegetable broth. Aluminum foil packets can be used instead of parchment paper.
|
 |
|
Diet Types: Low Sodium, Vegan, Vegetarian
|
|
|
Ingredients:
1 pound asparagus, cut into 3" pieces1 cup julienned carrots cut into 3" pieces4 green onions, slivered lengthwise1 red bell pepper, julienned2 tablespoons white wine1 teaspoon minced cilantro1 teaspoon minced parsley4 lemon wedges
|
|
|
Serves: 4
|
|
|
Cooking Time: Under 30 minutes |
|
| Instructions: |
| Preheat oven to 400 degrees.
Tear off 4 large pieces of parchment paper (about 1 foot square). In the center of each piece, arrange 1/4 of the asparagus, 1/4 of the carrots, 1 green onion and 1/4 of the red bell pepper.
Drizzle wine over each pile of vegetables, then top with cilantro and parsley.
Seal each packet and place on baking sheet. Bake 15 minutes. Slit open packages and serve with a lemon wedge. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
|
| Amount Per Serving |
|
Calories 100
Calories from Fat 4
|
|
|
% Daily Value*
|
| | Total Fat 0g | 1% | | | Saturated Fat 0g | 0% | | | Sodium 32mg | 1% | | | Total Carbs 22g | 7% | | | Dietary Fiber 5g | 20% | | | Protein 4g | | | | Iron | 19% | | | Calcium | 8% | | | Vitamin B-6 | 20% | | | Vitamin C | 90% | | | Vitamin E | 14% | | | Vitamin A | 113% | | | Selenium | 6% | | | Manganese | 40% | | | Copper | 15% | | | Zinc | 4% | | | Pantothenic acid | 4% | | | Niacin | 9% | | | Riboflavin | 12% | | | Thiamin | 13% | | | Folate | 43% | | | Potassium | 16% | | | Phosphorus | 10% | | | Magnesium | 12% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
