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Print this Recipe    Oven Fried Veggies

LOW-FAT OVEN FRIED VEGETABLES

1 cup broccoli flowerets
1 cup cauliflower flowerets
1 medium carrot, peeled and sliced (1 c.)
1 medium zucchini, sliced (1 c.)
1 medium yellow squash, sliced (1 c.)
3 tbsps. Italian-style dried bread crumbs

Preheat oven to 350 degrees. Spray a 13x9x2 inch baking dish. In
a large non-stick skillet, bring 2 cs. of unsalted water to a boil
over high heat. Add broccoli, cauliflower and carrots to the
skillet. Reduce heat to low and simmer vegetables until crisp
tender, about 5 to 6 minutes. Using a slotted spoon, transfer
broccoli, cauilflower and carrots to prepared dish. Add zucchini
and squash to skillet and cook until crisp-tender, about 4 minutes.
Drain zucchini and squash and place in baking dish. Sprinkle with
bread crumbs and toss gently to coat. Bake veggies, turning once,
until bread crumbs are golden about 30 minutes. Serve immediately.
Makes 4 servings.

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