1/3 c. butter, melted
1 egg
2 tsp. water
1/2 c. flour
2 c. fresh vegetables (broccoli flowerets or cauliflowerts, 1/4 inch carrot
slices, 1/2 inch zucchini slices, 1/2 inch strips green or red pepper)

Heat oven to 450 degrees. Brush bottom of 13 x 9 x 2 inch pan with 1 tablespoon of melted butter. Beat egg and water with a fork in a shallow dish. Put flour in another shallow dish. Dip 1/4 of the vegetables into the egg mixture. Remove 1 piece at a time with a slotted spoon or fork. roll in flour to coat. Place in pan. Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece. Bake uncovered turning once, until crisp tender and golden brown 10 to 12 minutes. Sprinkle with some Parmesan cheese if desired. Makes 2 cups.