1/2 c. yellow cornmeal
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 med. size eggplant, about 1 lb. cut into 1/4" slices
2 sm. zucchini, about 8 oz., cut into 1/4" diagonal slices
2 sm. cucumbers, peeled if desired & cut into 1/2" diagonal slices
2 sm. firm, ripe tomatoes, about 8 oz., cut into 1/4" slices
1/3 c. vegetable oil, or as needed
Spicy Dip, recipe follows

In shallow dish combine cornmeal, parsley, salt and pepper. Dip vegetables, one slice at a time, into mixture to coat completely, pressing crumbs into adhere. As vegetables are coated, place on wire rack about 15 minutes to dry.

Meanwhile, heat oven to 250 degrees. In 12 inch skillet over medium-high heat, heat 2 tablespoons oil; add enough vegetables to skillet to fit in one layer without crowding. Cook 1-2 minutes on each side until golden brown. Using slotted spatula, remove vegetables to paper towel-lined cookie sheet; keep warm in oven while frying remaining vegetables. Serve immediately, accompanied by Spicy Dip. Makes 4-6 servings.

Per 1/6 recipe without dip: 187 calories, 3 gram protein, 13 grams fat, 17 grams carbohydrate, 169 mg sodium, 0 mg cholesterol.

SPICY DIP:

In small bowl combine 3/4 cup prepared mayonnaise or creamy salad dressing, 1 tablespoon fresh lime juice, 1 teaspoon each Dijon style mustard and finely chopped fresh or canned jalapeno pepper, 1/4 teaspoon each salt and pepper and 1 small clove garlic, crushed. Using wire whisk or fork, beat well to blend. Makes about 3/4 cup.