VEGETABLES IN PARCHMENT WITH PEANUT SAUCE

      Title: VEGETABLES IN PARCHMENT WITH PEANUT SAUCE
  Categories: Other sauce
       Yield: 6 Servings
  
 MMMMM-------------------------VEGETABLES------------------------------
       1 c  Onion; sliced
       1 c  Eggplant; cubed
       2 c  Bok choy; thickly sliced
       1    Red bell pepper; cut into
            -eighths
       2    Tomatoes; quartered
       1 ts Ginger root; minced
       1 ts Garlic; minced
       1 c  Snow peas; diagonally sliced
       1 c  Yellow squash; thinly sliced
       1 tb Rice wine or vegetable broth
     1/2 ts Dark sesame oil
       1 tb Fresh cilantro; minced
 
 MMMMM------------------------PEANUT SAUCE-----------------------------
       2 ts Peanut butter
       1 tb Low-sodium soy sauce
       2 ts Honey or brown sugar
       1 ts Green onion; minced
       1 ts ;water
  
    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
   
    Source: Vegetarian Times, Mar 94/MM by DEEANNE
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