Crispy Baked Parmesan Vegetables Recipe

About this recipe

A delightful dinner option featuring crispy baked vegetables coated in a savory Parmesan and breadcrumb crust. Perfect for those seeking a quick and satisfying eggetarian meal.

Ingredients

• 500 g Spt Frozen Mixed Vegetables
• 50 g The Select Aisle Bread Crumbs
• 100 g Old Hill Parmesan Cheese
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2. In a small bowl, combine 1 cup of breadcrumbs with 1 tablespoon of vegetable oil and 1/4 cup of grated Parmesan cheese. Mix well to ensure the breadcrumbs are evenly coated.
3. 3. In another small bowl, whisk together 1 egg and 1 tablespoon of water until fully combined.
4. 4. Dip each vegetable piece into the egg mixture, ensuring it is fully coated, then roll it in the breadcrumb mixture to create an even crust.
5. 5. Place the coated vegetables on the prepared baking sheet, ensuring they are spaced out to allow even cooking.
6. 6. Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and crisp.
7. 7. Remove from the oven and let cool slightly before serving. Enjoy your crispy baked Parmesan vegetables as a delicious dinner option!