Summer Vegetables in Parchment Paper

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 15 mins

The best summer vegetables all wrapped up in a parchment paper heart.

Mark Boughton Photography / styling by Teresa Blackburn

No ordinary vegetable side here—be prepared for these to steal the show.


2 medium zucchini, sliced into ¼-inch rounds
2 summer squash, sliced into ¼-inch rounds
3 medium plum tomatoes, cut into 1-inch chunks
1/2 onion, thinly sliced
1 tablespoon chopped fresh basil
1/2 teaspoon fresh oregano
1/2 cup crumbled feta cheese
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon Freshly ground black pepper


  1. Preheat oven to 425F.
  2. Combine all ingredients in a bowl and gently mix. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place vegetables on one side of each sheet next to fold. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve.

By Dave DiResta and Joanne Foran.



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