Veggie Bites Recipes

Steps:

• Heat oven to 450°F. Brush bottom of rectangular pan, 13x9x2 inches, with about 1 tablespoon of melted butter.
• Beat egg and water with fork in shallow dish. Mix flour and salt in shallow dish.
• Dip about one-fourth of the vegetables into egg mixture. Remove 1 piece at a time with slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.
• Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece and into pan.
• Bake uncovered 10 to 12 minutes, turning once, until vegetables are tender and coating is light golden brown; drain. Sprinkle lightly with cheese.

Steps:

• Pour oil into 3-quart saucepan until 1 inch deep. Heat over medium-high heat to 375°.
• Mix Bisquick mix, paprika and dressing mix (dry) in resealable plastic food-storage bag. Mix water and egg in large bowl. Add vegetables to egg mixture; stir well to coat. Transfer vegetables to plastic bag with slotted spoon. Seal bag and shake to coat with Bisquick mixture.
• Fry batches of vegetables in oil 1 to 2 minutes or until light golden brown. Remove from oil with slotted spoon; drain on paper towels. Serve immediately with sour cream.

Steps:

• Heat oven to 450°. Brush bottom of a 13x9 inch pan with about 1 tablespoons of the melted margarine.
• Beat eggs and water with a fork in a shallow dish. Mix flour and salt in another shallow dish.
• Dip about 1/4 of the vegetables into egg mixtures. Remove 1 vegetable piece at a time; roll in flour mixture to coat. Place in pan.
• Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece and into pan.
• Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, about 10-12 minutes; drain.
• Sprinkle lightly with grated parmesan cheese if you like.