About the Recipe
This tasty recipe uses your favorite seasonal vegetables that can easily be found at the Market
1 tablespoon butter, unsalted, melted
1/2 teaspoon lemon and pepper seasoning
1/4 teaspoon fresh lemon zest
1/4 teaspoon kosher salt
1/8 teaspoon dried dill weed
8 ounces (about 2½ cups) assorted fresh vegetables
parchment paper, as needed
2 fresh lemon slices, paper thin
1 tablespoon butter, unsalted
3 fresh chives
3 fresh dill sprigs
Preheat oven to 450°F.
Combine melted butter, lemon pepper, lemon zest, salt, dill weed and vegetables in large bowl and toss to blend.
Fold a sheet of parchment paper in half; starting at the folded edge, cut a large half heart shape; place opened parchment paper on a sheet pan lined with baking paper.
Arrange seasoned vegetables on one side of heart-shaped parchment near folded center crease; top with lemon slices, 1 tablespoon butter, chives and fresh dill sprigs.
Fold top half of heart-shaped parchment paper over vegetables to close; starting at the top of the heart, make small overlapping folds to tightly seal outer edges of parchment paper.
Bake at 450°F for 8 to 10 minutes or until packet is light golden and puffed.
Arrange packet on a serving plate, carefully open parchment and serve. (Top steamed vegetables with an additional pat of butter and a fresh dill sprig for an impressive presentation.)