Crunchy Baked Garden Vegetables

Quick look

  • prep 30 min    cook 10 min
  • serves 12

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.


  • 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)

    How to make it  40 minutes

  • 1

    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.

  • 2

    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.

Nutritional Information(per serving)

  • Calories: 80
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 120mg
  • Carbs: 9g
  • Protein: 3g
  • Fiber: 0g

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