Summer vegetables in parchment with soft-cooked eggs
Vegetarian, Gluten-Free, Soy-Free
Baking foods in parchment brings out their natural flavors while keeping in their nutrients. It also means there’s one less pan to wash. For a bright, herbal note, Chef Justine drizzles the vegetables with Green Goddess dressing, a West Coast favorite invented in San Francisco.
In your bag
- 7 ounces summer squash
- 6 ounces green beans
- 1/3 cup butter beans
- ¼ pound cherry tomatoes
- Fresh basil
- 2 ounces spinach
- 2 sheets parchment paper
- 2 tablespoons unsalted butter
- 2 pasture-raised organic eggs
- Green Goddess dressing (yogurt - avocado - lime juice - parsley - tarragon - garlic - salt - pepper)
Prep the vegetables
- Trim the ends from the summer squash; cut the squash in half lengthwise, then into ¼-inch-thick half-moons.
- Trim the stem ends from the green beans; cut the beans in half.
- Rinse the butter beans.
- Cut the cherry tomatoes in half.
- Strip the basil leaves from the stems; coarsely chop the leaves.
Assemble and bake the parchment packages
Bake until the parchment is puffed and browned and the vegetables are tender when pierced with a toothpick, 18 to 20 minutes. While the vegetables roast, cook the eggs.
Cook the eggs
Calories: 590, Protein: 17 g, Fiber: 8 g, Total Fat: 50 g, Monounsaturated Fat: 29 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 14 g, Cholesterol: 200 mg, Sodium: 820 mg, Carbohydrates: 23 g, Added Sugar: 0 g.
Contains: Milk, Eggs