I don't like eggplant so I substituted other veggies.
- Carbohydrate 37.40779975 g
- Cholesterol 0 mg
- Fat 1.21901975 g
- Fiber 10.5029374979079 g
- Protein 12.951396 g
- Saturated Fat 0.1836119 g
- Serving Size 1 1 Serving (566g)
- Sodium 499.7063 mg
- Sugar 26.9048622520921 g
- Trans Fat 0.51251245 g
- Calories 179 calories
Step-by-step
- Preheat oven to 375 degrees.
- Chop vegetables.
- In a medium bowl, combine all ingredients.
- Stir until vegetables are evenly coated with tomato sauce.
- Lay a large piece of nonstick foil on a baking sheet.
- Scoop mixture onto the center of the foil.
- Fold and seal the edges to form a packet.
- Bake for 30 minutes or until vegetables are tender.
- Allow to cool (caution: hot steam) before serving.
- Pairs well with steak.
Throwing all ingredients into a bowl without uniform sizing guarantees uneven cooking, as dense carrots refuse to soften while delicate zucchini turns to mush. When adapting this dish for smaller or larger portions, remember that surface-area-to-volume ratios change how trapped steam interacts with the produce inside the foil pouch. Mastering the dynamics of moisture release requires careful attention to both cutting geometry and thermal exposure.
- Cut carrots into uniform quarter-inch dice so they finish cooking within the exact 30-minute window required by faster-softening vegetables like zucchini and mushrooms.
- Seal the nonstick foil packet tightly by double-folding the edges to trap steam efficiently, preventing the moisture from escaping into your oven and leaving the vegetables dry or scorched at 375 degrees Fahrenheit.
- Drain excess liquid from canned or fresh diced tomatoes before mixing if you prefer a concentrated tomato paste coating rather than a watery sauce pooling at the bottom of the foil.
- Adjust the ingredient quantities downward by half if cooking for one or two people, maintaining the same proportion of tomato paste to coat each vegetable piece adequately without drowning them.
- Allow the sealed packet to rest for at least five minutes after removing it from the oven, letting the internal temperature stabilize and preventing steam burns when you finally tear open the foil.
Excess moisture is the primary enemy of good vegetable texture, releasing water that steams the ingredients rather than concentrating their natural sugars. Proper knife work ensures every single bite retains a distinct structure alongside a rich, savory coating.
