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1 c. seasoned dry bread crumbs
1 tbsp. olive oil
1/4 c. grated Parmesan cheese
1 egg
1 tbsp. water
1 zucchini, cut into 1/2 x 2 inch sticks
2 c. cauliflower florets
1 c. broccoli florets
1 pt. cherry tomatoes

1. Heat oven to 350 degrees. In small bowl combine bread crumbs with oil. Stir in Parmesan cheese.

2. In another bowl lightly beat together egg and water. Dip zucchini, cauliflower and broccoli into egg mixture, letting excess drip off, then coat with bread crumbs (using spoon). Place coated vegetables on nonstick baking sheet. Bake 20-25 minutes until crust is crisp and vegetables are tender. Place on serving platter with cherry tomatoes and serve with favorite dip. 8 servings.

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