Crunch Baked Garden Vegetables Recipe
Ingredients
| Nonstick cooking spray | ||
| 1/2 cup reduced-calorie mayonnaise | ||
| 1/4 cup finely chopped yellow onion | ||
| Dijon Mustard | 1 Tablespoon | |
| 4 cups assorted cut-up fresh vegetables | ||
| Italian seasoned bread crumbs | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
1. Preheat the oven to 425°F and spray 2 baking sheets with the cooking spray. In a large bowl, blend together the mayonnaise, onion, and mustard. Add the vegetables and toss to coat.
2. In a large self-sealing plastic bag, toss the bread crumbs with the cheese. Put the coated vegetables in the bag, 1/2 at a time, shaking until they are well covered. Transfer the vegetables to the baking sheets, spreading them in single layers. Bake for 10 minutes or until the vegetables are tender and golden brown. Serve with toothpicks. (This may easily be doubled.)
2. In a large self-sealing plastic bag, toss the bread crumbs with the cheese. Put the coated vegetables in the bag, 1/2 at a time, shaking until they are well covered. Transfer the vegetables to the baking sheets, spreading them in single layers. Bake for 10 minutes or until the vegetables are tender and golden brown. Serve with toothpicks. (This may easily be doubled.)
Chef
