Baked Vegetable Sticks Recipes

Steps:

• Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Steps:

• Preheat grill to medium heat.
• Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
• Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, until there is a 1-inch gap at the top of the skewer. Brush each skewer liberally with the oil mixture.
• Repeat with the remaining skewers and vegetables.
• Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
• Enjoy!

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.

Steps:

• Preheat the oven to 450 degrees.
• Spray a cookie sheet with non-stick spray.
• Cut the vegetables in half lengthwise and then cut each section in half crosswise.
• Cut the quaters into long strips 1/4 inch thick.
• Toss the vegetables with the olive oil.
• Mix all ofthe dry ingredients in a large bowl.
• Add a handfull of vegetables to the breadcumbs and coat with crumbs.
• Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
• Repeat until all of the vegetables are done.
• Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
• Coating should be crisp and vegetables tender.

Steps:

• Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Toss the potatoes, tomatoes, eggplant, olive oil, garlic, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Place a potato slice in each muffin cup (trim if needed). Top with an eggplant slice, then a tomato slice. Cover the pan with foil and bake until the vegetables are tender, 30 to 35 minutes.
• Uncover the pan, sprinkle with the parmesan and bake, uncovered, until browned, about 15 more minutes. Let cool 5 minutes, then remove from the pan. Top with chopped parsley.

Steps:

• Cut carrots lengthwise into quarters.
• In a large skillet, bring 2 inches of water to a boil.
• Add carrots, and cook for 3 minutes.
• Add asparagus, and cook for 2-3 minutes longer.
• Drain and rinse with cold water, and pat dry.
• Cut each piece of breadstick dough in half, and roll each bpiece into a 7 inch rope.
• Wrap one rope in a spiral around each vegetable.
• Place on baking sheet coated with cooking spray, and tuck ends of dough under vegetables to secure.
• Brush with egg white.
• Combine cheese and oregano, and sprinkle over sticks.
• Bake at 375 degrees for 12-14 minutes or until golden brown.

Steps:

• To make any of these flavored quick sticks, add the juice and listed amount of water in place of the 1/2 to 3/4 cup of water in step 1 of Classic Quick Breadsticks and proceed with the recipe.
• Combine carrot juice with 1/4 cup cold water.
• Dissolve tomato paste in 1/2 cup plus 2 tablespoons water.
• Combine beet juice with 1/2 cup cold water.