Crispy Baked Vegetables
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 2cups any fresh veggies (carrot, zucchini, red or green sweet pepper, broccoli or cauliflower)
  • 1 egg
  • 1/4cup 2-percent low-fat milk
  • 1tablespoon canola oil
  • 2tablespoons grated Parmesan cheese
  • SHAKE-IT-UP BREADING MIXBreading for 2 cups veggies or 1 pound chicken or fish fillets
  • 1cup bread crumbs
  • 1/4cup Parmesan cheese
  • 1/4teaspoon 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.
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