Crispy Baked Vegetables Recipe
Servings: 2
Ingredients
- 1/3 c. Italian style bread crumbs
- 2 tbsp. grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon garlic pwdr
- 1/8 teaspoon black pepper
- 1 tbsp. extra virgin olive oil
- 1/4 c. all-purpose flour
- 1 egg
- 2 tbsp. water
- 1 pound raw vegetables (mushrooms, cauliflower, zucchini, potatoes), cut into bite size pcs
Directions
- 1. Preheat oven to 500 degrees.
- 2. In a small bowl, combine bread crumbs, Parmesan cheese, salt, garlic pwdr and pepper. Place flour in a separate bowl. In a third bowl, whisk together egg and water.
- 3. Dip vegetables in flour, then egg mix, then bread crumb mix. Place on lightly greased baking sheet. Drizzle with oil. Bake 22 to 24 min or possibly till tender and lightly browned, turning after 12 min. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 2 servings | |
| Calories 387 | |
| Calories from Fat 112 | 29% |
| Total Fat 12.66g | 16% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 637mg | 27% |
| Potassium 572mg | 16% |
| Total Carbs 55.99g | 15% |
| Dietary Fiber 10.4g | 35% |
| Sugars 1.42g | 1% |
| Protein 16.3g | 26% |
