Quick Vegetable Ragoût

From EatingWell: March/April 1993 — Subscribe Now!

Cherry tomatoes, artichoke hearts, lima beans, garlic and basil steam up perfectly in these papillotes. Make it a meal: Serve over Herbed Whole-Wheat Couscous for a vegetarian supper.

4 servings

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

1/4 cup dry white wine
1 tablespoon tomato paste
1 tablespoon chopped fresh basil, or parsley
2 cloves garlic, minced
2 cups frozen lima beans
2 cups frozen artichoke hearts
1 pint cherry tomatoes, quartered
Salt & freshly ground pepper, to taste

Preparation

Preheat oven to 400°F. Prepare 4 pieces of parchment paper or foil for papillotes (see Tip).
Whisk together wine, tomato paste, basil (or parsley) and garlic in a medium bowl. Add lima beans, artichoke hearts and cherry tomatoes; toss to coat. Season with salt and pepper.
Open the papillotes and divide the vegetable mixture among them, placing it in the center of one half of each opened paper heart. Seal the packages and place them on a baking sheet; bake until the packages are puffed, 10 to 12 minutes. Transfer the packages to small individual plates and serve.

Tips & Notes

To prepare a papillote: Cut a piece of parchment paper or foil about 12 inches by 16 inches. Fold in half an 8-by-12-inch rectangle, then cut into a half-heart shape as you would a Valentine.

Nutrition

Per serving: 160 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 28 g carbohydrates; 7 g protein; 11 g fiber; 275 mg sodium; 491 mg potassium.

Nutrition Bonus: Vitamin A (17% daily value), Vitamin C (38% dv), Folate (41% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 vegetable