Source: dLife

Vegetables dusted with a light, crunchy coating baked to crispy deliciousness!

Servings

2 cup Cereal, multibran flakes , crushed
0.5 cup grated parmesan cheese, low sodium , fresh
4 eggs
4 cup chopped zucchini , onions, and mushrooms, bite-sized, even pieces
1 grapeseed oil cooking spray
1 oz kosher salt , to taste (optional)
1 pinch black pepper , fresh (to taste)
1 tbsp olive oil
0.25 cup whole wheat flour
0.5 tsp ground cayenne (red pepper) (to taste)
0.25 cup fresh basil , finely chopped

1 Preheat oven to 400°F. Coat baking sheet with cooking spray. For faster clean up, line cookie sheet with foil.
2 In large bowl, #1, add flour.
3 In separate bowl, #2, beat eggs with fork for one minute.
4 In small bowl, #3, mix flakes, basil, cayenne, and cheese. Add salt (if desired) and pepper to taste.
5 Dry vegetables well. Dip them, about a cup at a time, into the flour (bowl #1), then into beaten egg (bowl #2.) Scoop them out of eggs with a slotted spoon, draining well. Then dip into coating mixture (bowl #3), gently turning to coat well.
6 Place veggies on prepared baking sheet so they do not touch each other. Lightly drizzle with olive oil.
7 Bake 10 minutes. Turn pieces and bake an additional 5 minutes or until crispy and golden brown.
8 Season to taste, and serve hot.

Dip veggies in your favorite creamy dressing or sprinkle with lemon juice and some more grated Parmesan.