Title: Vegetables in parchment with peanut sauce
 Categories: Other sauce
      Yield: 6 Servings
 
MMMMM-------------------------VEGETABLES------------------------------
      1 c  Onion; sliced
      1 c  Eggplant; cubed
      2 c  Bok choy; thickly sliced
      1    Red bell pepper; cut into
           -eighths
      2    Tomatoes; quartered
      1 ts Ginger root; minced
      1 ts Garlic; minced
      1 c  Snow peas; diagonally sliced
      1 c  Yellow squash; thinly sliced
      1 tb Rice wine or vegetable broth
    1/2 ts Dark sesame oil
      1 tb Fresh cilantro; minced

MMMMM------------------------PEANUT SAUCE-----------------------------
      2 ts Peanut butter
      1 tb Low-sodium soy sauce
      2 ts Honey or brown sugar
      1 ts Green onion; minced
      1 ts ;water
 
   Vegetables: Preheat oven to 400 degrees. Tear off 2 large (about 1
  foot square) sheets of parchment paper.
   In a bowl, toss together onion, eggplant, bok choy, bell pepper,
  toamtoes, ginger, garlic, snow peas, squash, wine or broth, oil and
  cilantro. Divide evenly between two sheets of parchment and fold to
  seal vegetables inside parchment. Place on baking sheets.
   Bake 15 minutes.
  
   Sauce: Combine all sauce ingredients in small bowl and set aside.
  
   To serve, slit open packets and divide vegetables into 6 equal
  servings. Drizzle peanut sauce over each serving.
  
   Per serving: 61 cal; 2 g prot; 1 g fat; 10 g carb; 0 chol; 123 mg
  sod; 3 g fiber; vegan