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Crunch Baked Garden Vegetables

Western.Chefs's picture
Ingredients
  Non stick cooking spray 1
  Reduced calorie mayonnaise 1⁄2 Cup (8 tbs)
  Finely chopped yellow onion 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Tablespoon
  Cut up fresh vegetables 4 Cup (64 tbs) (Assorted)
  Italian seasoned dry bread crumbs 1 Cup (16 tbs)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

1. Preheat the oven to 425°F and spray 2 baking sheets with the cooking spray. In a large bowl, blend together the mayonnaise, onion, and mustard. Add the vegetables and toss to coat.
2. In a large self-sealing plastic bag, toss the bread crumbs with the cheese. Put the coated vegetables in the bag, 1/2 at a time, shaking until they are well covered. Transfer the vegetables to the baking sheets, spreading them in single layers. Bake for 10 minutes or until the vegetables are tender and golden brown. Serve with toothpicks. (This may easily be doubled.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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