1 medium zucchini, cut into ¼-in
(5-mm) thick rounds
4 oz (115 g) shiitake or oyster
mushrooms, stemmed and halved
½ large red bell pepper, sliced
2 oz (60 g) green beans, trimmed and snapped in half
1 large carrot, sliced
½ medium onion, sliced
4 to 5 thin lemon or lime slices
2 tablespoons unsalted butter
How to Cook:
Combine the Homemade Ponzu Sauce, salt and chili flakes (if using) in a large bowl, and stir to combine. Add the vegetables to the sauce, toss to coat, and set aside for 15 minutes.
Set the rack just above the middle of the oven and preheat to 400°F (205°C).
Cut a 24-inch (60-cm) piece of heavy-duty aluminum foil, lay it on a baking sheet and fold it in half to mark the center. Mound the vegetables in the center of left half of the foil. Drizzle with a tablespoon or two of excess sauce
and arrange the lemon slices on top. Cut the butter into nuggets and dab randomly over the vegetables.
Carefully fold the right half of the foil over
the left and crimp all the sides to seal, creating a neat pouch. Bake for 20 minutes, turning once.
Transfer the pouch to a plate. The vegetables will continue to cook in the pouch, so quickly cut it open with a sharp knife and carefully fold back the foil so steam can escape. Remove the lemon slices before serving.
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