Summer vegetables in parchment with soft-cooked eggs
Vegetarian, Gluten Free, Soy Free, Low Calorie
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.
- 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
Nutrition per serving: Calories: 590, Protein: 17 g, Total Fat: 50 g, Monounsaturated Fat: 29 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 14 g, Cholesterol: 200 mg Carbohydrates: 23 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 820 mg
Contains: eggs, milk