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Oven Fried Vegetables
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Authored By: Polly Pitchford, Full Spectrum Health™
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No need for the mess or calories of deep fat frying with these tasty vegetables.
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Diet Types: Low Fat, Vegetarian
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Ingredients:
1/4 cup fine dry bread crumbs1 tablespoon parmesan cheese1/8 teaspoon paprika2/3 cup of 1/4" sliced mushrooms2 tablespoons Italian salad dressing2/3 cup 1/4" thick sliced onion rings2/3 cup 1/4" thick sliced cauliflower
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Preheat oven to 450 degrees. Spray a baking sheet with cooking oil spray. Set aside.
Stir together breadcrumbs, parmesan cheese and paprika in a 9" pie plate until well mixed.
Place vegetables in a medium bowl.
Drizzle salad dressing over vegetables and toss till coated.
Roll vegetables in crumb mixture till coated.
Place the coated vegetables in a single layer on the baking sheet. Bake for 10-12 minutes or until golden. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 101
Calories from Fat 58
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% Daily Value*
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| | Total Fat 6g | 10% | | | Saturated Fat 1g | 5% | | | Mono Fat 0g | | | | Cholesterol 1mg | 0% | | | Sodium 340mg | 14% | | | Total Carbs 9g | 3% | | | Dietary Fiber 1g | 5% | | | Sugars 1g | | | | Protein 2g | | | | Iron | 5% | | | Calcium | 4% | | | Vitamin B-6 | 5% | | | Vitamin C | 12% | | | Vitamin E | 0% | | | Vitamin A | 1% | | | Selenium | 6% | | | Manganese | 5% | | | Zinc | 1% | | | Potassium | 4% | | | Phosphorus | 4% | | | Magnesium | 3% | | | Pantothenic acid | 2% | | | Niacin | 4% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 6% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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