Baked Vegetable Sticks

Zucchini, yellow squash and eggplant sticks that are lightly coated with seasoned breadcrumbs and then baked. I serve this either as a vegetable or as an appetizer with marinara sauce

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  small zucchini
• 1  small  yellow squash
• 1  small Japanese eggplant
• 1⁄2 cup  Italian seasoned breadcrumbs
• 2  tablespoons parmesan cheese
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon black pepper
• 3⁄4 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1  tablespoon olive oil

Directions

1. Preheat the oven to 450 degrees.
2. Spray a cookie sheet with non-stick spray.
3. Cut the vegetables in half lengthwise and then cut each section in half crosswise.
4. Cut the quaters into long strips 1/4 inch thick.
5. Toss the vegetables with the olive oil.
6. Mix all ofthe dry ingredients in a large bowl.
7. Add a handfull of vegetables to the breadcumbs and coat with crumbs.
8. Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
9. Repeat until all of the vegetables are done.
10. Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
11. Coating should be crisp and vegetables tender.