Crispy Baked Vegetables
1/2 cup seasoned bread crumbs
Preheat oven to 425F.
1/2 cup cornmeal
2 tablespoons grated parmesan cheese
8 cloves garlic, minced
vegetable oil spray
1 cup nonfat yogurt
1 pound vegetables (zucchini, okra, eggplant,
potato, sweet potato, mushrooms,
parsnips, and/or onions)
Mix the bread crumbs, cornmeal, and cheese together.
Over very low heat, slowly sauté garlic in a nonstick pan sprayed with some vegetable oil spray until garlic begins to brown. Let cool and mix into crumb mixture.
Slice vegetables about 1/2-inch thick and dip them into the yogurt and then into the crumb mixture.
Lay vegetables on a parchment-lined cookie sheet and bake until browned and crispy. Potatoes will take longer than other vegetables so be sure to cut them thin.
Click Here to Comment on This Recipe