Baked Vegetables

The beauty of this recipe is that you can choose for inclusion any veggies, herbs, seasonings and even meat (ham or sausage would work best) that you desire or have on hand. Listed below is what we used, but other veggies (zucchini, yellow squash, green beans or broccoli) would work excellent in this recipe.
This really is just a technique or method of cooking that can be adapted to your liking. In-season vegetables will work best, but you can really utilize any that you prefer or think would marry well together.

Portions: Serves 4
Cook Time: 25 minutes
Prep Time: 10 minutes
Calories: 369


  • 2 cup roma tomatoes
  • 1 cup zucchini washed and cut into squares of 1/2 inch
  • 1/2 cup mushrooms
  • 20-30 basil leaves
  • 1/2 cup feta cheese
  • 2 tbsp balsamic vinegar
  • Sea salt, to taste
  • Ground black pepper, to taste
  • Parchment paper


1. Preheat the oven to 400 degrees. Place a large piece of parchment paper on a flat surface.
2. Place the tomato, zucchini, mushrooms, basil and vinegar in a bowl. Put the salt and pepper over it and toss to coat.
3. Place the mixture in the center of the parchment paper. Place an equal size piece of parchment paper over the mixture and roll up the edges to seal the top and bottom together, creating a pouch to cook the mixture in.
4. Place the parchment pouch on a baking sheet and bake for 20-25 minutes, until tomatoes just begin to breakdown.
5. Cut the pouch open down the center and spoon out mixture to serve. Garnish with fresh basil and feta cheese.
Baked Vegetables

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