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Oven-Baked Crispy Vegetables with Parmesan Crust
- Prep the Vegetables:
- Begin by washing all your vegetables. Slice the eggplant, zucchini, peppers, and potatoes into even-sized pieces or strips to ensure they cook evenly.
- Season the Breadcrumbs:
- In a mixing bowl, combine the breadcrumbs with the grated Parmesan cheese, minced garlic, salt, and black pepper. Mix well to ensure the seasoning is evenly distributed throughout the breadcrumbs.
- Coat the Vegetables:
- Take the sliced vegetables and toss them in the breadcrumb mixture until they are evenly coated. For a more thorough coating, you can dip the vegetables in a beaten egg before dredging them in the breadcrumbs, but this step is optional for those who prefer to keep it egg-free.
- Bake:
- Preheat your oven to 200°C (392°F). Arrange the coated vegetables on a baking sheet lined with parchment paper, ensuring they are not overcrowded to allow for even cooking.
- Bake in the preheated oven for about 25-30 minutes, or until the vegetables are tender and the breadcrumb coating is golden and crispy.
- Serve and Enjoy:
- Once baked, remove the vegetables from the oven and let them cool slightly on the baking sheet. Serve warm as a delicious side dish or enjoy them as a main course for a light and satisfying meal.
This Oven-Baked Crispy Vegetables recipe is a fantastic way to enjoy your favorite veggies with a flavorful twist. The combination of the crispy breadcrumb and Parmesan crust with the soft, roasted vegetables underneath creates a dish that’s as enjoyable to eat as it is easy to make. Perfect for a cozy dinner or as a healthy snack, these baked vegetables are sure to become a new favorite.
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