Mmmm, crunchy, cheesy, crispy! That sounds like a good time and a great way to eat your veggies! Oven-Fried Veggies makes a medley of garden-fresh vegetables into a carnival of fun as they are coated in breadcrumbs and parmesan, then drizzled with butter before baking to a tender inside and crisp outside! Plus, they are served with a creamy, tangy aioli for dipping! Who needs greasy fries when you could have these Oven-Fried Veggies instead?

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For the aioli:

  • 1/3 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 teaspoon water
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon kosher salt
  • 1/4 cup olive oil

For the vegetables:

  • 1 cup panko breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoon dried oregano, crushed, can substitute dried basil or dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • 4 cups vegetable medley, of your choice, such as cauliflower florets, broccoli florets, whole fresh button mushrooms, and baby carrots, halved lengthwise
  • 1/4 cup butter, melted
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Step 1 –In a medium bowl, combine the mayonnaise and the garlic.

Step 2 –Whisk in the water, the lemon juice, and the salt until smooth.

Step 3 –Slowly whisk in the olive oil until combined and smooth.

Step 4 –Cover and chill the aioli for at least 1 hour.

Step 5 –Preheat the oven to 400 degrees F.

Step 6 –Line a 10×15-inch baking pan with parchment paper.

Step 7 –In a resealable plastic bag, combine the panko, the parmesan, the oregano, the garlic powder, and the black pepper.

Step 8 –In a small bowl, combine the egg and the milk.

Also Read:  Aunt Lou's Bake

Step 9 –Add 1 cup of the vegetables to the egg mixture and toss to coat.

Step 10 –Using a slotted spoon, transfer the vegetables to the panko mixture in the bag, sealing and shaking the bag to coat the veggies.

Step 11 –Place the coated vegetables in the prepared baking pan.

Step 12 –Repeat the dredging process as many times as necessary until all of the vegetables are coated.

Step 13 –Drizzle the vegetables with the melted butter.

Step 14 –Bake, stirring twice, until the vegetables are tender and the coating is golden, about 20-25 minutes.

Step 15 –Serve the veggies with the aioli.