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Veggies in parchment paper
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5 from 1 vote

Veggie Packs

Veggie Packs are an EASY, QUICK, and HEALTHY addition to any meal, and a great way to use up a variety of vegetables that may be hanging around your fridge.
Prep Time10 mins
Cook Time10 mins
Course: Side Dish
Cuisine: American
Keyword: asparagus, corn, squash, vegetables
Servings: 4
Calories: 28kcal


  • 1 ½ cups fresh vegetables sliced
  • 1 clove garlic minced
  • 1 teaspoon green onion chopped
  • 1 teaspoon thyme chopped
  • salt and pepper
  • olive oil
  • 1-2 lemon thin slices
  • 1 tablespoon white wine
  • pinch red pepper flakes
  • 1-2 teaspoon butter


  • Preheat oven to 450º.
  • Slice and chop assorted vegetables and place in a bowl. Try zucchini, yellow squash, asparagus, green beans, corn, peas etc.
  • Add chopped green onion, garlic, hearts and salt and pepper and combine. Drizzle with olive oil just to coat. Place on heart shaped parchment paper. Add wine, red pepper flakes, lemon slices and a pat of butter.
  • Fold the parchment over the vegetable pack and starting from the round side, fold a short length of the edges together and then fold again. Hold down and continue folding. Twist at the end to seal.
  • Transfer to a a baking sheet and bake in a preheated 450º oven.
  • Bake for 8-10 minutes depending on the type and thickness of your vegetables.


Calories: 28kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 23mg | Calcium: 13mg | Iron: 1mg