Description
Some of your favorite breaded vegetables, baked to perfection with a creamy dip on the side! Great for parties, family reunions or any time.
Ingredients
- FOR THE VEGETABLES:
- 3 whole Large Eggs, Beaten
- 2 Tablespoons Whole Milk Or Cream
- 1 teaspoon Sea Salt
- 1-¼ teaspoon Black Pepper
- 2-½ cups Seasoned Bread Crumbs (or Plain) OR Panko
- 1 cup Zucchini (Bite Size Chunks)
- 1-½ cup Broccoli Florets (fresh)
- 1-½ cup Cauliflower Florets (Fresh)
- 1 cup White Button Mushrooms (cleaned With Damp Paper Towels-stems On)
- 4 Tablespoons Olive Oil (divided-for Drizzling Veggies Before Baking)
- 2 cups Grated Parmesan Cheese
- FOR THE DIPPING SAUCE:
- 1 cup Sour Cream
- ½ cups Cream Cheese
- 1 whole Lemon, Juice And Zest
- 3 dashes Your Favorite Hot Sauce
Preparation
Preheat oven to 400 F.
In a mixing bowl add eggs, milk, salt and black pepper and beat together. Put the breadcrumbs on a plate or shallow bowl.
First dip the fresh vegetables individually into the egg mixture. Then roll the coated veggies in the breadcrumbs, making sure to coat them well. Add the coated veggies into a 9″ x 12″ non-stick baking sheet pan (you will need several sheet pans). Drizzle olive oil over veggies.
Spread veggies in a single layer on the sheet pans. Add pans into the oven and bake for 15-20 minutes (prick veggies with a toothpick to make sure they are tender). Remove pans from oven and put veggies onto a large serving platter. Sprinkle grated Parmesan cheese over them while they are still warm. Repeat until all veggies are baked.
For the optional dipping sauce: In a mixing bowl add all ingredients and use a hand mixer on low speed to mix together. Refrigerate until ready to serve with the Baked Vegetable Quartet.
Hope you will enjoy!
Note: These can be frozen in freezer safe container or bags and re-heated at another time.
