|EVERY FEW MINUTES|
|CRISPY BAKED VEGETABLES|
1/3 c. Italian style bread crumbs
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. black pepper
1 tbsp. olive oil
1/4 c. all-purpose flour
2 tbsp. water
1 lb. raw vegetables (mushrooms, cauliflower, zucchini, potatoes), cut into bite size pieces
1. Preheat oven to 500 degrees.
2. In a small bowl, combine bread crumbs, Parmesan cheese, salt, garlic powder and pepper. Place flour in a separate bowl. In a third bowl, whisk together egg and water.
3. Dip vegetables in flour, then egg mixture, then bread crumb mixture. Place on lightly greased baking sheet. Drizzle with oil. Bake 22 to 24 minutes or until tender and lightly browned, turning after 12 minutes. Makes 8 servings.
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