Greek Vegetables in Parchment

Makes 4 Servings
Steaming your vegetables in the oven enveloped in parchment is an excellent way to retain the vitamins and nutrients without losing the flavor.
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  • 1 6-ounce (170ml) jar artichoke hearts, sliced
  • 1 small red onion, peeled and cut in wedges
  • 1 red pepper, cored, seeded and sliced
  • ¾ cup (135g) Kalamata olives, pitted
  • 1 cup (200g) feta cheese, crumbled
  • 1 lemon, sliced
  • 12-16 cherry tomatoes on vine
  • sea salt
  • pepper


  • ¼ cup (240ml) lemon juice
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5ml) dried basil
  • 1 teaspoon  (5ml) dried oregano
  • ½ teaspoon (2.5ml) dried parsley
  • pinch of salt

parchment paper - 4 pieces 12” x 18” (30.5cm x 46 cm)


Preheat the oven to 375°F/190°C.

Add marinade ingredients to a small bowl, whisk and set aside.

Fold each piece of parchment in half and cut into a heart shape.   Divide the red pepper slices, onions, and artichokes between the 4 parchment papers layering on the right side of the seam.  Position the red pepper slices on the parchment first, curved side up.  This will hold the other vegetables in place.  Add the remaining vegetables and season with salt and pepper.  Drizzle with a couple of teaspoons of marinade.  Add the crumbled feta and season with salt and pepper.  Drizzle with remaining marinade, top with a lemon slice and close the packet by rolling the edge to seal.

Bake for 15-20  minutes.  Ten minutes before serving, cut the cherry tomatoes into 4 clusters.  Place in a baking pan, drizzle with olive oil and season with salt and pepper.  

When ready to serve cut packets open with a pair of scissors and pull back the parchment.

Garnish with a cluster of cherry tomatoes.

Serve immediately.


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