| 1/3 | cup butter or margarine, melted |
| 1 | egg |
| 2 | teaspoons water |
| 1/2 | cup Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 2 | cups fresh vegetables, such as broccoli flowerets or cauliflowerets, 1/4-inch carrot slices, 1/2-inch zucchini slices, 1/2-inch strips green or red bell pepper |
| Grated Parmesan cheese, if desired |
| 1. | Heat oven to 450°F. Brush bottom of rectangular pan, 13x9x2 inches, with about 1 tablespoon of melted butter. |
| 2. | Beat egg and water with fork in shallow dish. Mix flour and salt in shallow dish. |
| 3. | 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. |
| 4. | Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece and into pan. |
| 5. | Bake uncovered 10 to 12 minutes, turning once, until vegetables are tender and coating is light golden brown; drain. Sprinkle lightly with cheese. |
|
| Take a dip! Melted cheese sauce and ketchup are great dipping sauces for veggie bites. |
|
| To drain baked or fried foods, place them on a plate lined with paper towels. |
Nutrition Information:
200 ( 135 ); 15 g ( 9 g); 80 mg; 410 mg; 14 g ( 2 g); 4 g 72 %; 14 %; 2 %; 6 % 1/2 ; 1 ; 3