Crispy Baked Veggies Recipe

Name: Crispy Baked Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. Progresso Italian style bread crumbs; 2 Tbsp. grated Parmesan cheese; 1/4 tsp. salt; 1/8 tsp. garlic powder; 1/8 tsp. ground black pepper; 1/4 c. all-purpose flour; 1 egg; 2 Tbsp. water; 1 lb. raw veggies (mushrooms, cauliflower, zucchini, potatoes, green beans (raw), cut into bite-sized pieces; 1 Tbsp. olive oil

Servings: persons

1/3 c. Progresso Italian style bread crumbs
2 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1/4 c. all-purpose flour
1 egg
2 Tbsp. water
1 lb. raw veggies (mushrooms, cauliflower, zucchini, potatoes, green beans (raw), cut into bite-sized pieces
1 Tbsp. olive oil

1
Preheat oven to 500u00b0.
2
In bowl, combine bread crumbs, Parmesan cheese, salt, garlic powder and pepper.
3
Place flour in a separate bowl.
4
Whisk egg and water in a third bowl.
5
Dip veggies in flour, then egg, then bread crumbs.
6
Place on lightly greased baking sheet.
7
Drizzle with oil.
8
Bake 22 to 24 minutes total; turn after 12 minutes.
9
Need to be tender and lightly bronze.

318

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. Progresso Italian style bread crumbs, 2 Tbsp. grated Parmesan cheese, 1/4 tsp. salt, 1/8 tsp. garlic powder, and more.

Yes, Crispy Baked Veggies 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 Veggies

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