Oven Fried Vegetables

These are a baked version of the very popular fried veggies that many restaurants serve. Because they aren't deep-fried, they're much lower in fat and a lot healthier. Served plain or with a dip, they're at least as tasty as (we think better than) their fattier relatives.

1 tablespoon of  olive oil
1/4 cup of grated Parmesan cheese
1 egg
1 tablespoon of water
1 zucchini, cut into 1/2 x 2 inch sticks
2 cups of cauliflower florets
1 c. broccoli florets
1 pt. cherry tomatoes

1. Heat oven to 375 degrees F. In small bowl combine bread crumbs with oil. Stir in Parmesan cheese.

2. In another bowl lightly beat together egg and water. Dip zucchini, cauliflower and broccoli into egg mixture, letting excess drip off, then coat with bread crumbs. (Use a spoon to help coat the vegetables with crumbs.) Place coated vegetables on nonstick baking sheet. Bake 20 to 25 minutes until crust is crisp and vegetables are tender. Place on serving platter with cherry tomatoes and serve with favorite dip. 8 servings.