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.
When considering healthy appetizers for a party or any event, vegetable appetizers are often the first that come to mind. In addition to having healthy benefits, vegetable appetizers can be prepared in endless ways and are always colorful and festive!
If you're looking for easy appetizers, this vegetable appetizer recipe will definitely appeal to you! Parmesan Veggie Bites feature broccoli florets,
cauliflower florets, sliced zucchini and mushrooms. These vegetables are first dipped in melted butter, then coated with a Parmesan cheese and bread crumb mixture that's seasoned with taragon, paprika and pepper. The Parmesan and bread crumb-coated vegetables are then baked in the oven for a short 15-18 minutes, until the coating has turned golden and crispy and the vegetables have become tender-crisp. The result is wonderful bite-size vegetables with fabulous flavor that your guests will devour!
Other vegetables may also be used with this recipe, such as yellow squash, red, orange or yellow bell peppers and/or carrots, keeping in mind that if you add more vegetables rather than substituting, you'll need to make more of the Parmesan bread crumb mixture and melt a little more butter. These vegetable appetizers can be served with any variety of food picks, such as small forks, bamboo picks or toothpicks, and will be a huge hit with your guests!
If you're looking for easy appetizers, this vegetable appetizer recipe will definitely appeal to you! Parmesan Veggie Bites feature broccoli florets,
Other vegetables may also be used with this recipe, such as yellow squash, red, orange or yellow bell peppers and/or carrots, keeping in mind that if you add more vegetables rather than substituting, you'll need to make more of the Parmesan bread crumb mixture and melt a little more butter. These vegetable appetizers can be served with any variety of food picks, such as small forks, bamboo picks or toothpicks, and will be a huge hit with your guests!
Recipe▼
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 and stems trimmed off
- 1/2 cup butter, melted
Directions
Preheat oven to 350°F.
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.)
Parmesan Bread Crumb Coating
In a medium mixing bowl, whisk together bread crumbs, Parmesan cheese, tarragon, paprika and pepper.
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.)
