EXPLORE:

Instructions

Prep the vegetables

Heat the oven to 400?F.

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.

In a bowl, combine the squash, green beans, butter beans, cherry tomatoes, basil, and spinach. Drizzle with 2 tablespoons oil, season generously with salt and pepper, and toss to coat.

Assemble and bake the parchment packages

On a sheet pan, lay the parchment paper sheets side by side. Divide the vegetables between them and top each with 1 tablespoon butter. Fold the parchment sides over the vegetables; fold the parchment tops and bottoms together, folding several times to form a tightly sealed packet.
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

Bring a pot of water to a boil, and fill a bowl with ice water. Carefully lower the eggs into the pot and cook over high heat for 5 minutes. Transfer the eggs to the ice water to cool. Peel the eggs under running cold water. Cut the eggs in half.

Serve

Remove the vegetable packets from the oven and unwrap the parchment, careful of venting steam. Drizzle the vegetables with some of the Green Goddess dressing, top with the eggs, and serve with more dressing on the side.

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

Summer vegetables in parchment with soft-cooked eggs

Name: Summer vegetables in parchment with soft-cooked eggs
Total time: 35 min
Yield: 2 servings
Ingredients: 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)

Vegetarian, Gluten Free, Soy-Free

2 Servings, 590 Calories/Serving

35 Minutes

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.

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Ingredients

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)

Instructions

Prep the vegetables

Heat the oven to 400?F.

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.

In a bowl, combine the squash, green beans, butter beans, cherry tomatoes, basil, and spinach. Drizzle with 2 tablespoons oil, season generously with salt and pepper, and toss to coat.

Assemble and bake the parchment packages

Cook the eggs

Serve

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