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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a low-fat alternative to deep fried vegetables that we all love. you can add some spice, by adding 1/8 teaspoon cayenne pepper or garlic to bread crumbs. Ingredients:
1 cup broccoli flowerets |
1 cup cauliflower flowerets |
1 medium carrot, peeled and sliced (about 1 cup) |
1 medium zucchini, sliced (about 1 cup) |
1 medium yellow squash, sliced (about 1 cup) |
3 tablespoons italian-style dried bread crumbs |
Directions:
1. Preheat oven to 350. F
2. Spray a 15- x 10-inch jelly-roll pan with vegetable cooking spray.
3. In a large nonstick skillet, bring 2 cups of unsalted water to a boil over high heat. Add broccoli, cauliflower and carrot to the skillet. Reduce heat to low and simmer vegetables until crisp-tender, about 5 to 6 minutes.
4. Using a slotted spoon, trans-fer broccoli, cauliflower, and carrot to prepared pan. Add zucchini and squash to skillet and cook until crisp-tender, about 4 minutes.
5. Drain zucchini and squash in a colander; place in prepared pan. Sprinkle with bread crumbs and toss gently to coat.
6. Bake vegetables, turning once, until bread crumbs are golden, about 30 minutes. Serve immediately.
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