Baked Veggie Bites Recipes

VEGGIE BITES

Steps:

• Heat oven to 450°F. Brush bottom of rectangular pan, 13x9x2 inches, with about 1 tablespoon of melted butter.
• Beat egg and water with fork in shallow dish. Mix flour and salt in shallow dish.
• Dip about one-fourth of the vegetables into egg mixture. Remove 1 piece at a time with slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.
• Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece and into pan.
• Bake uncovered 10 to 12 minutes, turning once, until vegetables are tender and coating is light golden brown; drain. Sprinkle lightly with cheese.

VEGGIE NUGGETS

Steps:

• Preheat the oven. Preheat the oven to 350 degrees.
• Puree the ingredients. To a blender or food processor, add the broccoli and carrots. Blend until well chopped. Add eggs, 1 1/2 cups panko, mozzarella cheese, 1/4 cup parmesan cheese, onion powder, garlic powder, and salt. Blend until pureed, scraping sides as needed.
• Blend the panko and cheese. In a small bowl combine the panko and 1/4 cup parmesan cheese. Set aside.
• Form veggie mixture into balls and coat with breading. Using a cookie scoop, roll batter into small balls, then roll in panko blend.
• ⭐️Bake. Place veggie balls onto a baking sheet. Gently push down on the balls to form nugget shapes. Bake for 10 minutes, flip, then bake an additional 2 minutes or until browned and cooked through.

VEGETABLE BITES

Steps:

• Unroll crescent dough onto a baking sheet forming a 14x3-1/2-in. rectangle; seal perforations. Bake at 375° for 7-9 minutes or until golden brown. Cool completely on a wire rack., In a large bowl, beat the cream cheese, mayonnaise and salad dressing mix until blended. Spread evenly over crust. Sprinkle with vegetables; gently press down. Cover with plastic wrap. Chill until serving. Cut into squares.

BAKED VEGETABLES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
• Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
• Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

VEGGIE BITES

Steps:

• Heat oven to 450°. Brush bottom of a 13x9 inch pan with about 1 tablespoons of the melted margarine.
• Beat eggs and water with a fork in a shallow dish. Mix flour and salt in another shallow dish.
• Dip about 1/4 of the vegetables into egg mixtures. Remove 1 vegetable piece at a time; roll in flour mixture to coat. Place in pan.
• Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece and into pan.
• Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, about 10-12 minutes; drain.
• Sprinkle lightly with grated parmesan cheese if you like.

NO BAKE VEGGIE PIZZA BITES

Steps:

• Lay naan or flatbread on a clean surface. Spread a medium layer of cream cheese on each slice of naan/flat bread, covering fully. Sprinkle diced veggies onto cream cheese layer. Gently press veggies into cream cheese. Sprinkle cheese on top and gently press into cream cheese layer again. Cut naan/flat bread into squares and serve immediately.