Crispy Vegetables With Ranch Dip |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ok, I started with a KRAFT foods recipe....tweeked and played with it until I got it to my liking. Healthier than deep fried veggies..... Use as many or as few vegetables as you want. Ingredients:
1 to 2 eggs, beaten |
1 potato (or more), sliced 1/4 inch thick |
1 cup broccoli florets |
1 cup cauliflower florets |
2 small zucchini, sliced 1/2 inch thick |
fresh mushroom caps |
1 medium sweet onion, sliced and separated into rings |
1 or 2 packets shake 'n' bake extra crispy coating mix for chicken |
1/2 cup panko breadcrumbs |
ranch or blue cheese salad dressing for dipping |
Directions:
1. In provided shaker bag, combine coating mix and Panko breadcrumbs (this cuts down on the saltiness.)
2. Dip vegetables in egg and shake in breadcrumbs.
3. Arrange in single layer on greased rimmed baking sheet.
4. Bake at 425 degrees for 15 minutes or until golden brown. (They burn easily I found out!)
5. Serve with dipping sauce.
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