Parmesan Veggie Bites
Yield: About 40 vegetable appetizers
Cook Time: 15-18 minutes
Tips: Baking vegetables until tender-crisp is the goal. Overcooking vegetables might make them soft. Yellow squash, carrots and/or red, orange or yellow bell peppers may also be used - simply cut into bite-size pieces.
Suggestion: Delicious served as a vegetable appetizer for parties and events, or anytime snacking.
Ingredients
- Parmesan Bread Crumb Coating
- 1/2 cup dry plain bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried crushed tarragon leaves
- 1 tesapoon paprika
- dash pepper
- Vegetables
- 1 cup bite-size broccoli florets
- 1 cup bite-size cauliflower florets
- 1 medium zucchini, sliced widthwise into 1/2-inch circle pieces
- 12 small whole mushrooms, wiped clean & stems trimmed off
- 1/2 cup butter, melted
Directions
Preheat oven to 350°F.
In a medium mixing bowl, whisk together bread crumbs,
Parmesan Bread Crumb Coating
In a medium mixing bowl, whisk together bread crumbs,
Parmesan cheese, tarragon, paprika and pepper.
Dip a few vegetables at a time in melted butter, then transfer vegetables to bread crumb mixture and move around to thoroughly coat. Place coated vegetables into a 2-quart casserole dish (or 2 1 quart casserole dishes). Repeat process until all vegetables have been buttered and coated. Bake for 15 to 18 minutes or just until vegetables appear golden and crispy. (Note: Cooking too long can cause vegetables to become too soft.)
Vegetables
Dip a few vegetables at a time in melted butter, then transfer vegetables to bread crumb mixture and move around to thoroughly coat. Place coated vegetables into a 2-quart casserole dish (or 2 1 quart casserole dishes). Repeat process until all vegetables have been buttered and coated. Bake for 15 to 18 minutes or just until vegetables appear golden and crispy. (Note: Cooking too long can cause vegetables to become too soft.)