Oven Fried Vegetables Recipes

OVEN-FRIED VEGETABLES

Steps:

• Spray a baking sheet with nonstick coating.
• Set aside.
• In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed.
• In a medium mixing bowl place the vegetable slices.
• Drizzle vegetables with salad dressing; toss until coated.
• Place the coated vegetables in a single layer on the prepared baking sheet.
• Bake vegetables in a 450 degree oven for 9-11 minutes or until golden brown.

OVEN FRIED RICE

Steps:

• Preheat oven to 350°F.
• While oven is heating, combine all ingredients in a medium-sized casserole dish.
• Stir thoroughly to combine.
• Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

STIR-FRIED VEGETABLES

Steps:

• Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
• Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
• Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

ZESTY OVEN FRIED VEGETABLES

Steps:

• Line cookie sheet with foil; place in oven. Heat oven to 400°F.
• In small bowl, combine cornflake crumbs, parmesan cheese, salt, garlic powder and ground red pepper; mix well.
• In another small bowl, beat egg white, milk and hot pepper sauce until frothy.
• Dip each vegetable piece in egg white mixture then crumb mixture to coat evenly; place on waxed paper.
• Remove hot cookie sheet from oven. Spray foil with nonstick cooking spray. Place coated vegetables on spray-coated sheet.
• Bake for 8 to 12 minutes or until lightly browned and crisp-tender.
• If desired, serve with fat-free ranch salad dressing or pizza sauce.