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Breaded Herb-Roasted Veggies


  • 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
  • 1 egg
  • 2 teaspoons milk or water



  1. Crush cereal in food processor or blender.  Combine cereal, seasoning, cheese and pepper in medium zip-type bag; shake well.
  2. Cut zucchini, peppers and carrots into 1/4-inch strips. Chop broccoli and cauliflower into florets.
  3. Preheat oven to 425°F. Grease rimmed baking pan with 1 tablespoon olive oil.
  4. Beat egg and milk with fork in a shallow dish. 
  5. 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.
  6. 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 2 ratings

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