Oven-Fried Vegetables

  • Prep Time: 20 mins
  • Total Time: 31 mins
  • Servings: 4
  • Ingredients

  • nonstick spray coating
  • 1/4 cupfine dry breadcrumb
  • 1tablespoongrated parmesan cheese
  • 1/8 teaspoonpaprika
  • 2/3 cupsliced zucchini
  • 2/3 cuponion, sliced into rings
  • 2/3 cupsweet red pepper, cut into strips
  • 2tablespoonsreduced-calorie Italian dressing
  • Directions

  • Spray a baking sheet with nonstick coating.
  • Set aside.
  • In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed.
  • In a medium mixing bowl place the vegetable slices.
  • Drizzle vegetables with salad dressing; toss until coated.
  • Place the coated vegetables in a single layer on the prepared baking sheet.
  • Bake vegetables in a 450 degree oven for 9-11 minutesor until golden brown.
  • Reviews

  • “I’ve made this recipe a bunch of times since I first saw it in Better Homes & Garden magazine.That recipe calls for cauliflower instead of the red pepper, but its good either way or with both.As Shahana noted, the recipe is missing a step.Step 5 of this recipe should also say “Then, roll vegetables in crumb mixture until coated”.Also I use them with different dipping sauces since they are more like appetizer pieces.Thanks for sharing.”

  • “This is excellent.Right amount of crispy and flavor.I left out the dressing and added a few more italian spices.”

  • “These were quite good taste but the recipe is missing a step.It doesn’t say when the breading isput on the vegetables.I did after glazing with the dressing but not particularly sucessful.I also found that I had to put them under the broiler to brown.”

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