About
Mmmm, crunchy, cheesy, crispy! That sounds like a good time and a great way to eat your veggies! Oven-Fried Veggies makes a medley of garden-fresh vegetables into a carnival of fun as they are coated in breadcrumbs and parmesan, then drizzled with butter before baking to a tender inside and crisp outside! Plus, they are served with a creamy, tangy aioli for dipping! Who needs greasy fries when you could have these Oven-Fried Veggies instead?
Ingredients
- For the aioli:
- 1/3 cup mayonnaise
- 3 cloves garlic, minced
- 1 teaspoon water
- 1/2 teaspoon lemon juice
- 1/8 teaspoon kosher salt
- 1/4 cup olive oil
- For the vegetables:
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese, grated
- 1 teaspoon dried oregano, crushed, can substitute dried basil or dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 egg, lightly beaten
- 1 tablespoon milk
- 4 cups vegetable medley, of your choice, such as cauliflower florets, broccoli florets, whole fresh button mushrooms, and baby carrots, halved lengthwise
- 1/4 cup butter, melted
Directions
Step 1 -In a medium bowl, combine the mayonnaise and the garlic.
Step 2 -Whisk in the water, the lemon juice, and the salt until smooth.
Step 3 -Slowly whisk in the olive oil until combined and smooth.
Step 4 -Cover and chill the aioli for at least 1 hour.
Step 5 -Preheat the oven to 400 degrees F.
Step 6 -Line a 10x15-inch baking pan with parchment paper.
Step 7 -In a resealable plastic bag, combine the panko, the parmesan, the oregano, the garlic powder, and the black pepper.
Step 8 -In a small bowl, combine the egg and the milk.
Step 9 -Add 1 cup of the vegetables to the egg mixture and toss to coat.
Step 10 -Using a slotted spoon, transfer the vegetables to the panko mixture in the bag, sealing and shaking the bag to coat the veggies.
Step 11 -Place the coated vegetables in the prepared baking pan.
Step 12 -Repeat the dredging process as many times as necessary until all of the vegetables are coated.
Step 13 -Drizzle the vegetables with the melted butter.
Step 14 -Bake, stirring twice, until the vegetables are tender and the coating is golden, about 20-25 minutes.
Step 15 -Serve the veggies with the aioli.
