Crispy Baked Vegetables

(3 votes)

1/2 cup seasoned bread crumbs
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)

Preheat oven to 425F.

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.

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