Crunchy Baked Garden Vegetables

A healthier take on fried vegetables.

[quicklook-recipe prep_time=”30 min” cook_time=”10 min” serves=”12″ details=”” ]
For this healthier, yet appealing version of deep-fried vegetables, use broccoli or cauliflower florets, carrot sticks, small mushrooms, green or red bell pepper strips, yellow squash or zucchini slices.
[ingredients-list title=”Ingredients” serving_size=””]

  • Vegetable cooking spray
  • 1/2 cup reduced-calorie mayonnaise
  • 1/4 cup finely chopped onion
  • 1 tablespoon Dijon mustard


  • 4 cups assorted cut-up fresh vegetables
  • 1 cup Italian seasoned dry bread crumbs
  • 1/4 cup freshly grated Parmesan cheese (1 ounce)


[step-list-wrapper title=”How to make it” time=”40 minutes”]
[step-item number=”1″ image_url=”” title=”” ] Heat oven to 425°F. Coat 2 baking sheets with cooking spray. Combine mayonnaise, onion, and mustard together in a large bowl; stir until well blended. Add vegetables and toss to coat.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Toss bread crumbs and cheese together in a large resealable plastic storage bag. Place half of the coated vegetables in the bag, shaking until they are well covered; repeat with remaining vegetables. Transfer vegetables to prepared baking sheets, arranging them in single layers. Bake until vegetables are tender and golden brown, 10 minutes. Serve with toothpicks.[/step-item]


[nutrition-info calories=”80″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”5mg” sodium=”120mg” carbs=”9g” sugars=”” protein=”3g” fiber=”0g”]


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Originally Published in Reader's Digest