Crispy Baked Vegetables
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Crispy Baked Vegetables April, 2000  Serves 4 /
When making this recipe, my girls helped with the dipping and
shaking of their favorite veggies. Prep time: 10 minutes
Cooking time: 10 minutes2 cups any fresh veggies (carrot, zucchini, red or green sweet pepper, broccoli or cauliflower) 1 egg 1/4 cup 2-percent low-fat milk 1 tablespoon canola oil 2 tablespoons grated Parmesan cheese Shake-it-Up Breading Mix (Breading for 2 cups veggies or 1 pound chicken or fish fillets) 1 cup bread crumbs 1/4 cup Parmesan cheese 1/4 teaspoon black pepper 1. Preheat oven to 450°F. Spray cookie sheet with nonstick cooking oil. 2. Cut carrot, zucchini and sweet pepper into 1/4-inch strips. Chop broccoli and cauliflower into florets. 3. Beat egg, milk and oil with a fork in a shallow dish. Combine breading mix ingredients in a bag; shake well and place in a separate dish. 4. Dip vegetables into egg mixture, then into breading mixture. Make sure to coat them well. Place on cookie sheet. 5. Repeat step 4 until all vegetables are coated. Bake 5 minutes. 6. Remove pan from oven and turn vegetables over with tongs or spatula. Return vegetables to oven and bake for another 5 minutes until vegetables are crisp and tender and the coating is golden brown. Remove and sprinkle with Parmesan cheese. Photography by Rita Maas Calories 201,Fat 9,Perfat 38,Cholesterol 62,Carbo 22,Protein 9,Fiber N/A,Sodium N/A |
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