1 c. seasoned dry bread crumbs
1 tbsp. olive oil
1/4 c. 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

Heat oven to 375 degrees. In small bow combine bread crumbs with oil. Stir in Parmesan cheese. 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. Place coated vegetables on nonstick baking sheet. Bake 20 to 25 minutes until crust is crisp and vegetables tender. Place on serving platter with cherry tomatoes and serve with your favorite dip.