Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
Parchment paper or foil
2 pounds Assorted summer squash, sliced 1/4-inch thick
2 pounds Tomatoes, cut into wedges
1 Onion, sliced very thin
2 teaspoons Dried basil
1/4 teaspoon Ground black pepper
4 teaspoons Minced fresh garlic
3 tablespoons Shelled natural American pistachios, chopped
Spread out six squares (about 15 x 15-inch each) parchment paper on counter. Divide squash, tomatoes and onion evenly and stack on each square. Sprinkle with basil, pepper and garlic. To seal ingredients inside, bring together opposite side of parchment square; fold down tightly. Next, fold ends under to seal in juices. Place in shallow pan and bake at 400( for 40 minutes or until done. To check, peek into one and check firmness and temperature. (Be careful of steam.) Sprinkle vegetables with pistachios before serving.