1In small bowl, mix dip ingredients. Cover and refrigerate.
2Heat oven to 400°F. Line large cookie sheet with foil and spray with cooking spray; set aside.
3In small bowl, mix bread crumbs, Parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up 3 baking dishes or shallow bowls. Place flour in first dish. Place eggs in second dish. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture. Place coated vegetables on cookie sheet. Sprinkle any remaining crumb mixture over vegetables. Drizzle with melted butter.
4Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown. Serve with dip.