When making this recipe, my girls helped with the dipping and shaking of their favorite veggies.
Crispy Baked Vegetables
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Crispy Baked Vegetables
Amount Per Serving
Calories 201
* Percent Daily Values are based on a 2000 calorie diet.
Photography by Rita Maas
Calories 201,Fat 9,Perfat 38,Cholesterol 62,Carbo 22,Protein 9,Fiber N/A,Sodium N/A
