Recipe for Vegetables in Parchment with Peanut Sauce 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
VEGETABLES ----------------
1 cup Onion, sliced
1 cup Eggplant, cubed
2 cup Bok choy, thickly sliced
1 x Red bell pepper, cut into eighths
2 x Tomatoes, quartered
1 tsp Ginger root, minced
1 tsp Garlic, minced
1 cup Snow peas, diagonally sliced
1 cup Yellow squash, thinly sliced
1 tbl Rice wine or vegetable broth
1/2 tsp Dark sesame oil
1 tbl Fresh cilantro, minced
----------------- PEANUT SAUCE ----------------
2 tsp Peanut butter
1 tbl Low-sodium soy sauce
2 tsp Honey or brown sugar
1 tsp Green onion, minced
Instructions:
Instructions: 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.

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