Grocery stores and farmer’s markets are exploding this time of year with an abundance of fresh, colorful vegetables. Take advantage of all that flavor with this simple recipe. You can easily customize it according to taste, allergies and what looks particularly good at the store.
Clean, peel and chop your favorite variety of vegetables. For the most flavor and nutrition, try a combination of colors. Broccoli, pea pods, sweet potatoes, carrots, bell peppers, asparagus, squash, green beans, red onion and mushrooms….all of these work wonderfully. Toss in a couple tablespoons of olive oil or coconut oil along with any combination of seasonings. I like a few drops of soy sauce with fresh ground pepper, garlic, oregano and thyme. For added texture and protein, try adding a handful of cashews, walnuts or chopped firm tofu. Place a cup of the mixture in the center of a 12-inch sheet of parchment paper. Fold the parchment paper on all sides, to make a 4-inch square. Be sure to make multiple folds, so the pocket stays closed. Bake at 350 degrees for 20-30 minutes, depending on how crisp you like your veggies.
This is an easy addition to your summer dinner party, since you can assemble the pockets ahead of time and just pop them in the oven when guests arrive. If you are creative, fold the parchment in different shapes for added fun.