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Oven-Fried Veggies

VegetarianGastro-PubOven

Time: 25 minutes

Yield: 6 servings

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About

Mmmm, crunchy, cheesy, crispy! That sounds like a good time and a great way to eat your veggies! Oven-Fried Veggies makes a medley of garden-fresh vegetables into a carnival of fun as they are coated in breadcrumbs and parmesan, then drizzled with butter before baking to a tender inside and crisp outside! Plus, they are served with a creamy, tangy aioli for dipping! Who needs greasy fries when you could have these Oven-Fried Veggies instead?

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Ingredients

  • For the aioli:
  • 1/3 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 teaspoon water
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon kosher salt
  • 1/4 cup olive oil
  • For the vegetables:
  • 1 cup panko breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoon dried oregano, crushed, can substitute dried basil or dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • 4 cups vegetable medley, of your choice, such as cauliflower florets, broccoli florets, whole fresh button mushrooms, and baby carrots, halved lengthwise
  • 1/4 cup butter, melted

Directions

Step 1 -In a medium bowl, combine the mayonnaise and the garlic.

Step 2 -Whisk in the water, the lemon juice, and the salt until smooth.

Step 3 -Slowly whisk in the olive oil until combined and smooth.

Step 4 -Cover and chill the aioli for at least 1 hour.

Step 5 -Preheat the oven to 400 degrees F.

Step 6 -Line a 10x15-inch baking pan with parchment paper.

Step 7 -In a resealable plastic bag, combine the panko, the parmesan, the oregano, the garlic powder, and the black pepper.

Step 8 -In a small bowl, combine the egg and the milk.

Step 9 -Add 1 cup of the vegetables to the egg mixture and toss to coat.

Step 10 -Using a slotted spoon, transfer the vegetables to the panko mixture in the bag, sealing and shaking the bag to coat the veggies.

Step 11 -Place the coated vegetables in the prepared baking pan.

Step 12 -Repeat the dredging process as many times as necessary until all of the vegetables are coated.

Step 13 -Drizzle the vegetables with the melted butter.

Step 14 -Bake, stirring twice, until the vegetables are tender and the coating is golden, about 20-25 minutes.

Step 15 -Serve the veggies with the aioli.

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