Crispy Baked Vegetables Recipe Recipe

Name: Crispy Baked Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. Italian style bread crumbs; 2 tbsp. grated Parmesan cheese; 1/4 teaspoon salt; 1/8 teaspoon garlic pwdr; 1/8 teaspoon black pepper; 1 tbsp. extra virgin olive oil; 1/4 c. all-purpose flour; 1 egg; 2 tbsp. water; 1 pound raw vegetables (mushrooms, cauliflower, zucchini, potatoes), cut into bite size pcs

Servings: persons

1/3 c. Italian style bread crumbs
2 tbsp. grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon garlic pwdr
1/8 teaspoon black pepper
1 tbsp. extra virgin olive oil
1/4 c. all-purpose flour
1 egg
2 tbsp. water
1 pound raw vegetables (mushrooms, cauliflower, zucchini, potatoes), cut into bite size pcs

1
1.
2
Preheat oven to 500 degrees.
3
2.
4
In a small bowl, combine bread crumbs, Parmesan cheese, salt, garlic pwdr and pepper.
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Place flour in a separate bowl.
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In a third bowl, whisk together egg and water.
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3.
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Dip vegetables in flour, then egg mix, then bread crumb mix.
9
Place on lightly greased baking sheet.
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Drizzle with oil.
11
Bake 22 to 24 min or possibly till tender and lightly browned, turning after 12 min.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 c. Italian style bread crumbs, 2 tbsp. grated Parmesan cheese, 1/4 teaspoon salt, 1/8 teaspoon garlic pwdr, and more.

Yes, Crispy Baked Vegetables Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Baked Vegetables Recipe

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