2 cups Barbara’s ® Morning Oat Crunch™ Original (1 cup crumbs)
1/4 cup Parmesan cheese
2 teaspoons Italian seasoning
1/4 teaspoon black pepper
3 cups fresh veggies (zucchini, carrots, peppers, broccoli or cauliflower)
1 tablespoon olive oil
2 teaspoons milk or water
Crush cereal in food processor or blender.Combine cereal, seasoning, cheese and pepper in medium zip-type bag; shake well.
Cut zucchini, peppers and carrots into 1/4-inch strips. Chop broccoli and cauliflower into florets.
Preheat oven to 425°F. Grease rimmed baking pan with 1 tablespoon olive oil.
Beat egg and milk with fork in a shallow dish.
Dip half of the vegetables into egg mixture, then shake veggies in breading in zip-type bag until well-coated.Place on baking pan.Repeat with remaining vegetables.
Bake 7 minutes. Remove pan from oven and turn vegetables over with tongs or spatula. Bake for another 5-7 minutes, until vegetables are crisp- tender and coating is golden brown. Remove from oven; serve immediately.
Breaded Herb-Roasted Veggies, 5.0 out of 5 based on 1 rating