January 20, 2012

Breaded Vegetables

3/4 - 1 cup dry seasoned bread crumbs
2 TBS grated Parmesan cheese
black pepper
1 egg, lightly beaten
1 TBS milk
2-3 cups fresh, steamed vegetables (broccoli, cauliflower, carrots, zucchini, etc )
1 TBS butter, melted

1.  Lightly grease a large casserole dish.  In a plastic zip-top bag, combine bread crumbs, Parmesan cheese and pepper.  In a small bowl, combine egg and milk.  

2.  Toss the vegetables in the egg mixture and then in the bread crumb mixture. Place in the prepared casserole dish.  Sprinkle any extra bread crumbs on top. 

3.  Melt butter and drizzle over the top of the vegetables.  Bake at 400℉ for about 20 minutes or until golden brown and crisp.  

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