Oven-Fried Veggies

This is a recipe from 

Better Homes and Gardens New Cook Book, 17th Edition.  It calls for fresh vegetables but I since I made it during the 2020 Coronavirus Pandemic and already had a bag of frozen veggies in the freezer, that is what I used.

If you are using fresh veggies, be sure to cut them into uniform pieces so they bake at the same rate.  You may have to halve or quarter large mushrooms.

We chose to just use ranch dressing as a dipping sauce.  The veggies were very flavorful without the ranch but the ranch gave them a nice kick! The next time, I am going to make the Curried Aioli to go with it.

Oven-Fried Veggies

Ingredients
1 cup panko bread crumbs

½ cup grated Parmesan cheese

1 teaspoon dried oregano, basil, or thyme, crushed

½ teaspoon garlic powder

½ teaspoon ground black pepper

1 egg, lightly beaten

1 tablespoon milk

4 cups cauliflower florets, broccoli florets, whole fresh button mushrooms, and/or baby

carrots, halved lengthwise

¼ cup butter, melted

1 recipe Easy Aïoli or bottled ranch salad dressing (optional)

Directions

Instructions Checklist

• Step 1
  Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a plastic bag combine panko, cheese, oregano, garlic powder, and pepper. In a small bowl combine egg and milk.

Instructions Checklist

• Step 2
  Add 1 cup of the vegetables to egg mixture; toss to coat. Using a slotted spoon, transfer vegetables to panko mixture in bag; shake to coat. Place vegetables in the prepared baking pan. Repeat with the remaining vegetables. Drizzle with melted butter.

Instructions ChecklisInstructions Checklist

Instructions Checklist

• Step 3
  Bake for 20 to 25 minutes or until vegetables are tender and coating is golden, stirring twice.
  If desired, serve vegetables with Easy Aïoli (recipe below) or ranch dressing)
  Nutrition Facts (Oven-Fried Veggies)
  Per Serving:169 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g
  monounsaturated fat; 62 mg cholesterol; 222 mg sodium. 245 mg potassium;
  12 g carbohydrates; 2 g fiber; 3 g sugar; 7 g protein; 0 g trans fatty acid; 0 RE vitamin a;
  3693 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin;
  1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12;
  111 mg calcium; 1 mg iron;
  
  Easy Aïoli
  
  Ingredients
  ⅓ cup mayonnaise
  3 cloves garlic, minced
  1 teaspoon water
  ½ teaspoon lemon juice
  ⅛ teaspoon kosher salt
  ¼ cup olive oil
  
  DirectionsIn a medium bowl combine the mayonnaise and garlic. Whisk in the water, lemon juice,
  and salt until the mixture is smooth. Slowly whisk in the olive oil until combined and
  smooth. Cover and chill for at least 1 hour before serving. Serve with vegetables, shellfish,
  or beef.
  

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