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  • 2 medium zucchini, sliced into ¼-inch rounds
  • 2 summer squash, sliced into ¼-inch rounds
  • 3 medium plum tomatoes, cut into 1-inch chunks
  • 1/2 onion, thinly sliced
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon fresh oregano
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon Freshly ground black pepper


  1. Preheat oven to 425F.
  2. Combine all ingredients in a bowl and gently mix. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place vegetables on one side of each sheet next to fold. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve.
By Dave DiResta and Joanne Foran.

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The recipe was originally published as Summer Vegetables in Parchment Paper on

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