You can cook this with either parchment paper packets or aluminum foil. Either way, I served this on a bed of wild rice.
Mats
1 sweet potato, peeled and cut into thin slices (mandolin again)
1c shiitake mushrooms, stems removed and sliced thin
4 bulbs baby bok choy, chopped into 1/2 inch pieces
1 small red onion, diced
1 Tbsp olive oil
1 clove garlic, crushed
2 tsp dried oregano
1/4 c raisins or dried currants
4 Tbsp Feta cheese, crumbled
2 tsp lemon juice
Preheat oven to 400 degrees
In a large bowl, toss the sweet potato rounds with mushrooms, bok choy, onion, oil, garlic, raisins and oregano until everything is well coated.
Cut 2 15 inch lengths of parchment/aluminum foil, fold each in half
Open folded foil like a book and arrange half the mixture on one side of the crease.
Top the packet with 2 Tbsp feta cheese and 1 tsp lemon juice.
Fold foil over the food so the edges meet, then roll the edges together so the packet is sealed.
Repeat with the other foil piece and remainder of the sweet potato mixture.
Place the packets on a large baking sheet (I used the bottom bit of my broiling pan) and bake 20 minutes.
Let the packets sit for 5 minutes before opening and serving.
