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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I sometimes double the breadcrumbs, cheese, mayo and seasoning and throw potato rounds (white and sweet), onion rings and carrot sticks in with the other veggies. Then I freeze whatever we won’t eat. The next time we want these, I take the amount needed out and heat in oven. Ingredients:
1 1/2 c. italian seasoned bread crumbs |
1/2 c. grated parmesan cheese |
1 c. mayo |
2 tsp garlic pepper seasoning |
2 c. mixed broccoli and cauliflower florets |
1/2 lb zucchini, cut in strips like french fries |
1/2 lb eggplant, cut in strips like french fries |
1-12 oz pkg. frozen artichoke hearts, thawed and drained |
1 bell pepper, cut in strips |
1/2 lb whole small mushrooms |
Directions:
1. Mix bread crumbs and cheese in a 1 gallon plastic food bag and mix.
2. Mix mayo and garlic pepper.
3. In a large bowl combine veggies with mayo. Make sure all veggies are coated with mayo.
4. Place a couple handfuls of veggies in bag with crumbs and shake to coat.
5. Place coated veggies on baking tray, so they are not touching. Repeat till all veggies are done.
6. Bake in preheated 425°F oven for 15 min, or until crisp and golden brown. Cool on baking sheet.
7. Serve with ranch, or whatever dip strikes your fancy.
8. To freeze place baking sheet in freezer. When frozen, remove and place veggies in freezer bags.
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