OVEN FRIED VEGETABLES
350o 30 minutes
1 cup broccoli flowerets
1 cup cauliflower flowerets
1 medium carrot, peeled and sliced (about 1 cup)
1 medium zucchini, sliced (about 1 cup)
1 medium yellow squash, sliced (about 1 cup)
3 Tbsp Italian bread crumbs
Spray a 9×13 baking dish with cooking spray
In a large non-stick skillet, bring 2 cups of unsalted water to a boil over high heat.
Add broccoli, cauliflower and carrots, reduce heat to low and simmer vegetables until crisp-tender (about 6 minutes)
Using a slotted spoon, transfer broccoli, cauliflower and carrots to the prepared baking dish.
Add the zucchini and squash to the skillet and cook until crisp-tender (about 4 minutes)
Drain zucchini and squash in a colander; place in the baking dish.
Sprinkle vegetables with bread crumbs and toss gently to coat
Bake, turning once, until golden (about 30 minutes)