When making this recipe, my girls helped with the dipping and shaking of their favorite veggies.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
2 cups any fresh veggies (carrot, zucchini, red or green sweet pepper, broccoli or cauliflower)
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
Preheat oven to 450°F. Spray cookie sheet with nonstick cooking oil.
Cut carrot, zucchini and sweet pepper into 1/4-inch strips. Chop broccoli and cauliflower into florets.
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.
Dip vegetables into egg mixture, then into breading mixture. Make sure to coat them well. Place on cookie sheet.
Repeat step 4 until all vegetables are coated. Bake 5 minutes.
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.
Recipe Additional Notes:
Photography by Rita Maas
Calories 201,Fat 9,Perfat 38,Cholesterol 62,Carbo 22,Protein 9,Fiber N/A,Sodium N/A
Sun, 2012-07-01 13:11