Breaded Veggies

from: Jenn@eatcakefordinner


3/4 - 1 cup dry seasoned bread crumbs

2 Tbl. grated Parmesan cheese

black pepper

1 egg, lightly beaten

1 Tbl. milk

2-3 cups fresh, steamed vegetables (broccoli florets, cauliflower, carrots, zucchini, etc . . .)

1 Tbl. butter, melted


Lightly grease a large casserole dish.  In a plastic zip-top bag, combine bread crumbs, Parmesan cheese and pepper.  In a small bowl, combine egg and milk.  Toss the vegetables in the egg mixture and then in the bread crumb mixture.  Put in casserole dish.  Sprinkle any extra bread crumbs on top.  Melt butter and drizzle over the top of the vegetables.  Bake at 400 degrees for about 20 minutes or until golden brown and crisp.  Serve plain or with ranch dressing.  


Jenn's Notes: I usually use regular seasoned bread crumbs, but this time I used Panko bread crumbs.  The Panko crumbs do not stick as well as the regular bread crumbs, but it still tasted yummy!          

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