Oven-Fried Vegetables

READY IN: 31mins
Top Review by Sassy in da South

I've made this recipe a bunch of times since I first saw it in Better Homes & Garden magazine. That recipe calls for cauliflower instead of the red pepper, but its good either way or with both. As Shahana noted, the recipe is missing a step. Step 5 of this recipe should also say "Then, roll vegetables in crumb mixture until coated". Also I use them with different dipping sauces since they are more like appetizer pieces. Thanks for sharing.

Ingredients Nutrition

  • nonstick spray coating
  • 14 cup fine dry breadcrumb
  • 1 tablespoon grated parmesan cheese
  • 18 teaspoon paprika
  • 23 cup sliced zucchini
  • 23 cup onion, sliced into rings
  • 23 cup sweet red pepper, cut into strips
  • 2 tablespoons reduced-calorie Italian dressing


  1. Spray a baking sheet with nonstick coating.
  2. Set aside.
  3. In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed.
  4. In a medium mixing bowl place the vegetable slices.
  5. Drizzle vegetables with salad dressing; toss until coated.
  6. Place the coated vegetables in a single layer on the prepared baking sheet.
  7. Bake vegetables in a 450 degree oven for 9-11 minutes or until golden brown.

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