Delicious Living
  • 2 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

Crispy Baked Vegetables

Staff | Delicious Living
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Serves: 4 people
  • Calories per serving: 201

When making this recipe, my girls helped with the dipping and shaking of their favorite veggies.

  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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